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Originally Posted by shush
Thanks Silverbirch for the tip about Quinoa I think I've got some lurking in a cupboard somewhere the only problem is i tried it once for breakfast 
So any suggestions for cooking it would be great.
I'll look out the recipe we use tonight and post it tomorrow. Quark: not sure. Frus's suggestion of looking at the protein levels on the label is what I'd do!
Oh, tofu, of course! We have it about once a week.
Now, as for amaranth (which I found in a health food shop).
nuworldfoods dot com says:
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In addition to being gluten-free, amaranth has amazing nutritional benefits. Just ½ cup of amaranth, naturally supplies, without fortification, 28% of your daily requirement of protein, 55% of iron, 60% of dietary fiber and 18% of calcium. And amaranth offers higher lysine, cysteine and methionine levels ---essential amino acids required for cell and brain maintenance ---than any grain. In fact, it has a better amino acid balance than cow’s milk or soy and is called, by the National Academy of Sciences, one of the best sources of vegetable protein.
When this says 'your daily requirement of protein' I suppose that is smaller than we LWL would require.
And Karen Railey
http://chetday.com/amaranth.html says:
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Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C.
Worth investigating. As Juju Ridl (Skinny Daily Post) says: I will if you will.
Edited to say that I put quinoa and then amaranth into the 3FC search engine and came up with quite a few hits. No time to delve further.