Recipes may use amaranth cooked or popped (yes, similar to popcorn), and range from savory to sweet. The recipe in this post is a combination of sweet, spicy, and savory flavors, including sweet mango, spicy ginger, and warm curry. You can watch the recipe video to see the final product.
Reference: Whole Grain Council, Whole Grains A to Z
Amaranth Mango Salad (serves 8)
Amaranth is a new grain to the US market, and another option for those needing to go gluten-free.
1 cup dry amaranth grain
2 mangos, chopped
Half a medium sweet bell pepper, diced (any color)
1 Tbsp diced jalapeno pepper
1 Tbsp mint, diced
1 Tbsp cilantro, chopped
1/2 cup non-fat plain yogurt
1 tsp curry powder
1 tsp grated fresh ginger root, or 1/4 tsp dried ground ginger
1/4 tsp salt
2. Add cooked amaranth to a bowl along with mango, bell pepper, jalapeno, mint, and cilantro. Stir to combine.
3. In a small bowl, combine yogurt, curry, ginger and salt. Stir into amaranth mixture until combined. Cover and refrigerate until ready to use.
Nutrition analysis per serving: 160 calories, 2g fat, 110mg sodium, 32g carbohydrate, 5g fiber, 6g protein
Variation: Make as directed, but do not use yogurt to go dairy-free.
Adapted from Bob's Red Mill Natural Foods