I have no idea where I picked up this recipe, but it's the only one I use for cooking amaranth for other people. My family, who is very much NOT vegetarian, even enjoys this dish! Feel free to tweak ingredients and let me know how it tastes! This recipe is also great for cleaning out the refrigerator.
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Units: US | Metric
- 1Combine amaranth and water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat and simmer 20-25 minutes, until all water is absorbed. Remove from heat, cover to keep warm, and set aside.
- 2While amaranth is cooking, stem and wash spinach leaves. Boil until tender (approx. 15-20 minutes). Dip tomatoes in boiling water to loosen skin, core, peel. Chop tomatoes coarsely.
- 3Heat oil in a large skillet over medium heat. Add garlic and onion, saute 2-3 minutes until onion is tender and garlic begins to brown.
- 4Add tomatoes, mushrooms, basil, oregano, and 1 tbsp water to skillet. Salt and pepper to taste. Cook 5 minutes.
- 5Drain and chop spinach. Add to tomato mixture in skillet. Cook 10-15 minutes, mashing tomatoes slightly with a fork.
- 6Serve sauce over warm amaranth.
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Nutritional Facts for Vegan Amaranth With Spinach-Tomato-Mushroom Sauce
Serving Size: 1 (406 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 254.4
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 79.7 mg
- Total Carbohydrate 39.3 g
- Dietary Fiber 6.5 g
- Sugars 4.0 g
- Protein 11.3 g