September 12, 2013

Nyree Dardarian, a professor in the Nutrition Sciences Department, was quoted in a recent Prevention magazine article about a gluten-free grain called amaranth. “Amaranth has a mild nutty flavor and is a great source of protein, calcium, magnesium, and iron,” Dardarian told the magazine.

Prevention provided readers with three recipes to eat amaranth as a breakfast cereal, with vegetable stock, and as a popcorn-like snack.