Quinoa

Quinoa cooks like a grain but it is actually a seed, and an excellent source
 of protein for vegans and people following a gluten free diet. This makes it
 safe for people with Celiac disease.

Like amaranth, quinoa can be ground into a flour and used in cooking or
 baking.  Quinoa is rich in manganese which is vital to activating enzymes
 crucial to metabolizing carbohydrates and cholesterol.  Quinoa is rich in
lysine, an essential amino acid, and helps with the absorption of calcium
 and the production of collagen.  It is also low on the glycemic index.

Both amaranth and quinoa are great gluten free options, both as a flour
 or grain substitute, and have a nutty taste and texture.  They readily
 absorb the flavors they are cooked with, and are tasty on their own. 
They are both versatile, easy to work with, and have a high nutritional
content.  If you are looking for an easy healthy, gluten free option, try
 quinoa or amaranth.  It will become a staple in your home.