Quinoa is having its day in the sun, but amaranth, another whole grain, deserves a mention—it’s a boon for vegetarians because it’s high in both iron and zinc, nutrients that can be tough to get into a vegetarian diet, as well as protein. It’s also rich in calcium and magnesium—and is gluten-free. Grown as an ornamental for its pretty blooms as well as for its grains, amaranth grains have been cultivated in Central America for an estimated 5,000 to 8,000 years. When cooked, amaranth has a thick, porridge-like texture—great in soups, stews, breakfast porridge or puddings. Find it in the natural-foods section of well-stocked supermarkets or in natural-foods stores.