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Healthy Recipes using Whole Grain Amaranth

Amaranth Breakfast Bowl

Start your day with a nutritious amaranth breakfast bowl topped with fresh fruits and nuts for a healthy boost.

Ingredients
  • 1 cup whole grain amaranth
  • 2 cups almond milk
  • 1 banana, sliced
  • 1/4 cup mixed berries
  • 2 tablespoons almond butter
  • 1 tablespoon chia seeds
  • 1 teaspoon honey
Instructions
  1. Rinse the amaranth under cold water and drain.
  2. In a saucepan, combine amaranth and almond milk; bring to a boil, then reduce heat and simmer for 20 minutes until the amaranth is tender.
  3. Serve the cooked amaranth in a bowl, topped with banana, berries, almond butter, chia seeds, and a drizzle of honey.

Savory Amaranth Salad

A refreshing salad featuring amaranth, roasted vegetables, and a zesty lemon dressing, perfect for lunch.

Ingredients
  • 1 cup cooked amaranth
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C) and toss the cherry tomatoes, bell pepper, and zucchini with olive oil, salt, and pepper.
  2. Roast the vegetables for 20 minutes until tender.
  3. In a large bowl, combine cooked amaranth, roasted vegetables, and lemon juice; toss well and serve.

Amaranth and Black Bean Tacos

These hearty tacos combine amaranth and black beans for a protein-packed, plant-based meal.

Ingredients
  • 1 cup cooked amaranth
  • 1 can black beans, rinsed and drained
  • 8 corn tortillas
  • 1 avocado, sliced
  • 1/2 cup salsa
  • 1/4 cup cilantro, chopped
Instructions
  1. In a skillet, heat the black beans and cooked amaranth together until warmed through.
  2. Warm the corn tortillas in a separate pan or microwave.
  3. Assemble the tacos by filling each tortilla with the amaranth and black bean mixture, topped with avocado, salsa, and cilantro.

Amaranth Vegetable Stir-Fry

A quick and colorful stir-fry featuring amaranth and seasonal vegetables, perfect for a weeknight dinner.

Ingredients
  • 1 cup cooked amaranth
  • 2 cups mixed vegetables (broccoli, bell peppers, carrots)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, minced
  • 2 green onions, chopped
Instructions
  1. In a large skillet, heat sesame oil over medium heat and add the mixed vegetables and ginger; stir-fry for 5-7 minutes.
  2. Add the cooked amaranth and soy sauce, stirring until everything is heated through.
  3. Garnish with chopped green onions before serving.

Amaranth Porridge with Nuts

A warm and comforting amaranth porridge, topped with nuts and seeds for a wholesome breakfast.

Ingredients
  • 1 cup whole grain amaranth
  • 3 cups water
  • 1/4 cup walnuts, chopped
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
Instructions
  1. Rinse the amaranth and combine it with water in a pot; bring to a boil.
  2. Reduce heat and simmer for 20 minutes until the amaranth is tender and water is absorbed.
  3. Serve the porridge warm, topped with walnuts, pumpkin seeds, maple syrup, and a sprinkle of cinnamon.

Amaranth and Spinach Stuffed Peppers

Colorful bell peppers stuffed with a flavorful mixture of amaranth, spinach, and spices, baked to perfection.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup cooked amaranth
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon oregano
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix cooked amaranth, spinach, feta cheese, oregano, salt, and pepper.
  3. Stuff each bell pepper half with the mixture and place in a baking dish; cover with foil and bake for 30 minutes.

Amaranth Energy Bites

These no-bake energy bites made with amaranth, oats, and nut butter are perfect for a healthy snack on the go.

Ingredients
  • 1 cup cooked amaranth
  • 1/2 cup rolled oats
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 1/4 cup dark chocolate chips
  • 1/4 cup shredded coconut
Instructions
  1. In a large bowl, combine all ingredients until well mixed.
  2. Roll the mixture into small balls and place on a baking sheet lined with parchment paper.
  3. Refrigerate for at least 30 minutes before serving.

Amaranth Quinoa Pilaf

A nutritious pilaf combining amaranth and quinoa, flavored with herbs and spices, making it a perfect side dish.

Ingredients
  • 1/2 cup amaranth
  • 1/2 cup quinoa
  • 2 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a saucepan, sauté onion and garlic until translucent.
  2. Add amaranth, quinoa, vegetable broth, thyme, salt, and pepper; bring to a boil.
  3. Reduce heat and simmer for 15-20 minutes until grains are cooked and liquid is absorbed.

Amaranth Banana Muffins

Deliciously moist muffins made with amaranth flour and ripe bananas, perfect for breakfast or a snack.

Ingredients
  • 1 cup amaranth flour
  • 2 ripe bananas, mashed
  • 1/4 cup honey
  • 1/2 cup almond milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 cup walnuts, chopped
Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix amaranth flour, baking powder, and cinnamon.
  3. In another bowl, combine mashed bananas, honey, and almond milk; then mix with dry ingredients and fold in walnuts.
  4. Pour the batter into the muffin tin and bake for 20-25 minutes.

Amaranth and Lentil Soup

A hearty and nutritious soup combining amaranth and lentils, packed with vegetables and flavor.

Ingredients
  • 1 cup cooked amaranth
  • 1 cup lentils, rinsed
  • 4 cups vegetable broth
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
Instructions
  1. In a large pot, sauté onion, garlic, carrot, and celery until softened.
  2. Add lentils, vegetable broth, cooked amaranth, and cumin; bring to a boil.
  3. Reduce heat and simmer for 30-40 minutes until lentils are tender.