Amaranth and quinoa on the way to being household words

“AMID the aisles of spaghetti and canned peas, cereals and breads made with mysterious-sounding grains like amaranth and quinoa are sprouting up at major supermarkets.

Wheat is still king of this country’s whole grains, but the appearance of such alternatives indicates consumers are beginning to expand a niche market once relegated to the obscure corners of health food stores.

“People are realizing there’s a benefit to eating a diversity of grains ”” and these grains have some incredible nutritional properties,” said Carole Fenster, an author of numerous cookbooks that incorporate wheat-free grains.”

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