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Very good, it was my first time cooking amaranth. The grain does seem to get a bit gummy, perhaps from overcooking? But all in all it's a good dish. This same recipe is on food.com from another user, he says it's originally from cropsforthefuture.org

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maileent July 01, 2012

Tried this last night. Mine came out less saucy and more scrambly - probably because I didn't blanch and remove the skins from the tomatoes. It was really tasty. I used lobster mushrooms that we found and dehydrated last fall. I would definitely make it again.

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Nicole F. July 27, 2011

I cooked this today. I was a bit skeptical when I put it on the plate - it looked a bit like a pile of mush - but when I tasted it WOW. Delicious. I could eat it every day.

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jschoenbruncarter August 14, 2009
Vegan Amaranth With Spinach-Tomato-Mushroom Sauce