Total Time
Prep 0 mins
Cook 40 mins

Note this is modified from

Ingredients Nutrition


  1. Boil the water and add amaranth, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
  2. Wash spinach, then simmer until tender.
  3. Blanch tomatoes to remove skin if desired then peel and chop [I leave the skin on]
  4. Heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil]. Saute about 2 minutes then add tomato, mushrooms, basil, oregano, salt [Or Dash], pepper and 1 tablespoon of water.
  5. Drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally. Stir so that you mush the tomato up a bit if desired [I sometimes leave it a bit chunky].
  6. Stir the sauce into the amaranth or spoon it on top.
  7. Notes: I use Mrs Dash Tomato and Garlic blend the most. Amaranth leaves can be used in place of spinach if you can find them.
Most Helpful

4 5

Nice, solid recipe for amaranth. Good taste and very good instructions, so four stars. Just have to remark that after 18 minutes my amaranth was more porridge-like than grainy, but that's just for consistency, not for taste I guess. The recipe is a nice base for variations on the theme :) Thanks for sharing!
Made for Healthy Choices ABC.