Amaranth with Spinach Tomato Mushroom Sauce

Amaranth with Spinach Tomato Mushroom Sauce
Cuisine: Vegetarian, Vegan
Serves: 4
Uses an interesting and alternative “grain” and filled with great antioxidants.
  • 1 cup amaranth seed
  • 2-12 cups water
  • 1 Tablespoon olive oil
  • 1 bunch spinach (or young amaranth leaves if available)
  • 2 ripe tomatoes, skinned and coarsely chopped
  • ½ pound mushrooms, sliced
  • 1-1/2 teaspoons basil
  • 1-1/2 teaspoons oregano
  • 1 clove of garlic minced
  • 1 Tablespoon onion, minced
  • Sea salt and pepper to taste (or use a salt substitute)
  1. Amaranth
  2. Bring Water to Boil
  3. Add amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
  4. Tomato Mushroom Sauce
  5. Stem and wash spinach.
  6. Dip tomatoes into boiling water to loosen skin, then peel and chop.
  7. Heat oil in a skillet over medium heat and add garlic and onion.
  8. Sauté approximately 2 minutes.
  9. Add tomato, mushrooms, basil, oregano, salt, pepper and 1 Tablespoon of water.
  10. Cook an addition 10 – 15 minutes, stirring occasionally.
  11. Add spinach to tomato mixture in the last few minutes of cooking.
  12. Stir the sauce into the amaranth or spoon on top – add Parmesan cheese for additional flavor.