She recommends you soak the amaranth at least 8 hours (up to 24) to unlock the nutrients and to help it aid in digestion. I simply measured out the amaranth and stuck it in water the night before (I found a small pan with a tight fitting lid worked well to drain and rinse it the next morning.)

How do you cook soaked amaranth?

In a small pot, add soaked amaranth and 3 cups of fresh water. Cover and bring to a boil. Once boiling, reduce heat, and let simmer for 20 minutes. Remove from heat, and stir in your choice of toppings.

Does amaranth have phytic acid?

Amaranth, like most seeds, nuts, and grains, does contain some phytic acid, a phosphorus storage molecule that can bind to many minerals and keep us from digesting and using these vital nutrients. It is always better to soak, ferment, or sprout seeds and grains before cooking them to neutralize most of the phytic acid.