This is a whole-grain that's produced right in our own backyard; according to Bruce Weinstein and Mark Scarbrough, authors of the cookbook Grain Mains, the United States produces most of the amaranth for sale around the world. Historically, it was just as important as corn to the Native Americans.
Amaranth cooks into a smooth consistency with the occasional crunch and pairs well with everything from maple syrup and cinnamon to chiles and tomatoes. Plus, it requires no presoaking. This, then, is a versatile grain that you can have for breakfast, lunch, or dinner.