Amaranth Bowl

Ingredients

• ¾ Cup Amaranth
• 5 oz Green Beans
• 2 Roma Tomatoes
• 1 Shallot
• 2 Garlic Cloves
• 1 oz Pine Nuts
• 2 Tbsp. White Balsamic Vinegar
• 3 oz Baby Arugula
• 1 oz Shaved Parmesan
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: When cooked, amaranth retains a bit of its crunchy exterior, but is Plant-based eaters rejoice! Simply omit shaved Parmesan from this recipe for a wholesome, vegan- Amaranth was a staple of the Aztec diet, not least because of its superior nutritional benefit. To this day, popped amaranth is mixed with honey for a sweet snack in Mexico. Pop the Amaranth Place a small pot over high heat and have a cover ready. When pot is hot enough that a couple drops of water sizzle, add 1 Tbsp. amaranth and cover immediately. Hold cover and handle and shake pot vigorously over heat for 20 seconds. Uncover and immediately remove popped amaranth to a plate.

2. 2

   Cook Pine Nuts and Green Beans: Place a medium pan over medium heat and add pine nuts. Cook 3-5 minutes, stirring frequently, until golden and toasted. Remove to a plate and set aside. Add ¼ cup water to same pan and bring to a boil over high heat. Add ¼ tsp. salt and green beans. Cover and cook 2-3 minutes, or until beans begin to get tender. Set aside to cool.

3. 3

   Cook the Amaranth: Pour 1 cup water in pot used to pop amaranth, cover, and bring to a boil. Add ¼ tsp. salt and remaining amaranth. Return to a boil, reduce heat to medium, cover, and cook 18 minutes. Uncover and cook 2-4 more minutes, or until remaining water evaporates. Amaranth should be tender, but with a slightly crunchy exterior. It will look like wet sand. Remove from heat and set aside.

4. 4

   Make the Salad: Combine vinegar, garlic, 3 Tbsp. olive oil, ¼ tsp. and add more salt and pepper if needed. Add Roma tomatoes, arugula, shallots (to taste), and green beans and toss to combine.

5. 5

   Prepare the Remaining Ingredients: Trim green beans and cut into 1” pieces. Cut Roma tomatoes into ½” dice. Peel and halve shallot. Slice thinly. Mince garlic.

6. 6

   Plate the Dish: Spread amaranth on a plate. Place salad on top and garnish with Parmesan cheese, pine nuts, and popped amaranth. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. 1 Tbsp. is popped first and remainder is cooked. • If you have trouble popping amaranth, your pot may not be hot enough. If your pot doesn’t have a cover, use a plate. When shaking pot, hover over burner grate to allow you to shake pot easily and evenly. If you accidentally burn popped amaranth, start over with another 1 Tbsp. • Shallots are a delicious addition to salad, but add strong flavor. Add half at first, then remaining to taste. the recipe before you start–we promise it will be time