32+ Tasty Gluten-Free Amaranth Grain Recipes to Elevate Your Meals

If you’re looking to spice up your meals with something nutritious, versatile, and naturally gluten-free, then amaranth grainz should be on your radar!

Often overlooked in favor of more popular grains like quinoa or rice, amaranth offers a wealth of health benefits and can be used in a variety of dishes.

Whether you’re new to this ancient grain or already a fan, our list of 32+ gluten-free amaranth grain recipes will inspire your next meal.

From savory to sweet, breakfast to dinner, there’s an amaranth recipe for every occasion!

Packed with protein, fiber, and essential nutrients like iron and magnesium, amaranth is a great addition to any diet. It’s also incredibly versatile, cooking up into fluffy grains or being ground into flour for baked goods.

Ready to dive into the world of amaranth?

Keep reading for an array of delicious, gluten-free recipes that will bring a burst of flavor and nutrition to your kitchen.

32+ Tasty Gluten-Free Amaranth Grain Recipes to Elevate Your Meals

Amaranth is more than just a gluten-free alternative; it’s a powerhouse ingredient that can transform any dish.

From hearty salads and grain bowls to decadent desserts, the possibilities are endless.

With these 32+ gluten-free amaranth grain recipes, you can explore a range of flavors and textures while nourishing your body.

Whether you’re on a gluten-free diet or simply looking for new ways to include whole grains in your meals, amaranth is a great choice.

So, grab your ingredients, get cooking, and enjoy the unique flavors and health benefits that this ancient grain has to offer!

Amaranth and Roasted Vegetable Salad

This hearty and colorful salad combines the nutty flavor of amaranth with roasted vegetables, creating a satisfying and nutrient-dense meal. The balance of textures from the crunchy vegetables and the soft, fluffy amaranth makes each bite a flavorful experience. It’s perfect for a light lunch or a side dish at dinner.

Ingredients:

• 1 cup amaranth
• 2 cups water
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 sweet potato, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chopped vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20 minutes or until tender and lightly browned.
3. While the vegetables are roasting, bring the water to a boil in a medium-sized saucepan. Add the amaranth, cover, and reduce the heat. Let it simmer for about 15-20 minutes, until the amaranth is cooked and the water has been absorbed.
4. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to make the dressing.
5. Once the vegetables and amaranth are ready, combine them in a large bowl. Drizzle the dressing over the mixture and toss to coat evenly.Garnish with fresh parsley before serving.

This dish is not only gluten-free but also packed with fiber and antioxidants. It’s an excellent option for those seeking a wholesome, plant-based meal. The roasted vegetables add a depth of flavor that complements the slightly earthy taste of the amaranth, making it both comforting and nutritious. Enjoy this salad as a standalone meal or as a side to grilled protein.

Amaranth Porridge with Cinnamon and Apple

A warm, cozy breakfast that will keep you full and energized throughout the morning. The sweet and spicy combination of cinnamon and apple pairs wonderfully with the naturally nutty amaranth. This porridge is a great alternative to traditional oatmeal and is naturally gluten-free.

Ingredients:

• 1 cup amaranth
• 3 cups almond milk (or milk of choice)
• 1 apple, peeled, cored, and chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons maple syrup
• 1/4 cup chopped nuts (such as almonds or walnuts)
• A pinch of sea salt

Instructions:

1. In a medium saucepan, bring the almond milk to a gentle boil over medium heat. Add the amaranth and a pinch of sea salt.
2. Reduce the heat and let the amaranth simmer for about 15 minutes, stirring occasionally. Once it’s soft and has absorbed most of the milk, add the chopped apple, cinnamon, nutmeg, and maple syrup.
3. Continue to simmer for another 5 minutes until the apples soften and the porridge thickens to your desired consistency.Serve the porridge warm, topped with chopped nuts for crunch and additional sweetness if desired.

This amaranth porridge is a wholesome and comforting way to start the day. The combination of cinnamon and apple is a classic pairing that works beautifully with the grain’s mild flavor. Amaranth is a great source of protein, fiber, and essential vitamins, making it a fantastic choice for a filling breakfast. Feel free to experiment with different fruits or toppings to suit your taste preferences.

Amaranth-Stuffed Bell Peppers

These amaranth-stuffed bell peppers are packed with flavor and make for a delicious, satisfying meal. The filling is a combination of amaranth, black beans, tomatoes, and spices, offering a hearty and balanced dish. It’s easy to prepare and perfect for a dinner that’s both gluten-free and plant-based.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup amaranth
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese (optional for non-vegan version)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Set them aside.
3. Cook the amaranth in a medium saucepan with 2 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes, until tender and the water is absorbed.
4. In a large bowl, combine the cooked amaranth, black beans, diced tomatoes, olive oil, cumin, smoked paprika, salt, and pepper. Stir until all ingredients are well-mixed.
5. Stuff each bell pepper with the amaranth mixture, pressing it down gently.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
7. Remove the foil, sprinkle the peppers with cheese if using, and bake for an additional 10 minutes until the cheese is melted and the peppers are tender.Garnish with fresh cilantro before serving.

These stuffed peppers are a perfect gluten-free and vegetarian meal. The amaranth adds a unique texture that blends well with the beans and tomatoes, while the spices create a bold, savory flavor profile. You can easily customize this dish by adding your favorite vegetables or swapping the cheese for a dairy-free option. This dish is

Amaranth and Mushroom Risotto

A creamy, comforting take on traditional risotto using amaranth as a gluten-free alternative. The earthy flavor of mushrooms pairs perfectly with the rich texture of amaranth, making this dish a perfect choice for a satisfying dinner or a special occasion meal.

Ingredients:

• 1 cup amaranth
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cups mushrooms (such as cremini or button), sliced
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm on the stovetop.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add the garlic and sliced mushrooms to the pan and cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
4. Stir in the amaranth and cook for 1-2 minutes before adding the white wine (if using). Let the wine cook off for 1-2 minutes.
5. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly. Allow the amaranth to absorb the liquid before adding more broth. Continue until the amaranth is tender and creamy (about 20-25 minutes).
6. Season with salt and pepper to taste. If desired, stir in the Parmesan cheese for added creaminess.Garnish with fresh parsley and serve immediately.

This amaranth risotto offers a delightful twist on the classic dish, delivering a rich and creamy texture without the gluten. The mushrooms bring an earthy flavor that enhances the amaranth’s nutty profile. The gradual cooking process helps the grains become tender while absorbing the savory broth, making each bite flavorful and satisfying. It’s perfect for a cozy dinner or a special occasion.

Amaranth Pancakes with Berry Compote

These gluten-free pancakes made with amaranth flour are light, fluffy, and full of flavor. Topped with a sweet, tangy berry compote, they’re the perfect weekend breakfast or brunch treat. The amaranth flour provides a unique, slightly nutty flavor that pairs beautifully with fresh fruit.

Ingredients for Pancakes:

• 1 cup amaranth flour
• 1/2 cup rice flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup almond milk (or milk of choice)
• 1 large egg
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract

Ingredients for Berry Compote:

• 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the amaranth flour, rice flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk together the almond milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but pourable.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter onto the pan and cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
5. To make the berry compote, combine the mixed berries, maple syrup, lemon juice, and vanilla extract in a small saucepan. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries break down and release their juices.Serve the pancakes warm, topped with the berry compote.

These amaranth pancakes offer a delicious gluten-free breakfast option. The light, fluffy texture pairs perfectly with the sweet-tart berry compote, making for a satisfying morning meal. You can customize the compote with your favorite fruits, or even add a dollop of whipped cream or yogurt for extra indulgence. These pancakes are a treat everyone will love, regardless of dietary restrictions.

Amaranth and Spinach Stuffed Portobello Mushrooms

These gluten-free stuffed mushrooms are filled with a savory mixture of amaranth, spinach, garlic, and cheese, making them an excellent appetizer or light main course. The portobello mushrooms provide a meaty texture that complements the fluffy amaranth filling, creating a satisfying dish.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup cooked amaranth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup ricotta cheese (or dairy-free ricotta for vegan version)
• Salt and pepper, to taste
• 1/4 teaspoon dried oregano
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly brush the portobello mushrooms with olive oil and place them on a baking sheet, gill side up.
3. In a large pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
4. Add the chopped spinach to the pan and cook for 2-3 minutes, until wilted.
5. In a mixing bowl, combine the cooked amaranth, sautéed spinach, Parmesan cheese, ricotta cheese, salt, pepper, and oregano. Mix until well combined.
6. Spoon the amaranth and spinach mixture into the mushroom caps, pressing it down gently.
7. Bake the stuffed mushrooms for 20-25 minutes, until the mushrooms are tender and the filling is golden brown.Garnish with fresh parsley and serve.

These stuffed portobello mushrooms offer a hearty, flavorful meal without gluten. The amaranth provides protein and texture, while the spinach and cheese create a delicious filling. This dish is perfect for a light dinner or as a starter for a special meal. It’s versatile and can be customized with other vegetables or cheeses based on your preferences.

Amaranth and Chickpea Stew

This hearty stew combines the richness of chickpeas with the nutty texture of amaranth. The dish is spiced with cumin, coriander, and turmeric, creating a flavorful, warming meal that’s both satisfying and full of nutrients. It’s a one-pot meal that’s perfect for a chilly day.

Ingredients:

• 1 cup amaranth
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 zucchini, chopped
• 1 can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until soft, about 3-4 minutes.
2. Add the chopped carrot and zucchini to the pot and cook for another 5 minutes, stirring occasionally.
3. Stir in the cumin, coriander, and turmeric, cooking for 1-2 minutes until fragrant.
4. Add the amaranth, vegetable broth, diced tomatoes, and chickpeas to the pot. Stir well to combine.
5. Bring the stew to a simmer, then cover and cook for 25-30 minutes, until the amaranth is cooked and the vegetables are tender.Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This amaranth and chickpea stew is a nutritious, flavorful dish that’s easy to make and full of protein and fiber. The blend of spices adds warmth and depth, while the amaranth provides a unique texture that complements the chickpeas and vegetables. It’s an ideal meal for those looking for a gluten-free, plant-based option that’s both comforting and filling.

Amaranth-Crusted Tofu with Avocado Salsa

A crunchy, flavorful way to enjoy tofu, this dish features amaranth as a crust for a crispy, golden exterior. Paired with a fresh, zesty avocado salsa, it’s a delicious and satisfying main course that’s both gluten-free and vegan.

Ingredients for Amaranth-Crusted Tofu:

• 1 block firm tofu, drained and pressed
• 1/2 cup amaranth
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil for frying

Ingredients for Avocado Salsa:

• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped cilantro
• Salt and pepper, to taste

Instructions:

1. Slice the tofu into 1/2-inch thick pieces.
2. In a shallow bowl, combine the amaranth, cornstarch, garlic powder, onion powder, salt, and pepper.
3. Dredge each piece of tofu in the amaranth mixture, pressing lightly to coat evenly.
4. Heat the olive oil in a large pan over medium-high heat. Fry the tofu slices for 2-3 minutes per side until golden and crispy.
5. While the tofu cooks, prepare the avocado salsa by combining the avocado, tomatoes, red onion, lime juice, cilantro, salt, and pepper in a bowl.Serve the amaranth-crusted tofu with a generous spoonful of avocado salsa on top.

This amaranth-crusted tofu is crispy and satisfying, making it a perfect gluten-free main dish. The avocado salsa adds a fresh, creamy contrast to the tofu, balancing the textures and flavors. This dish is a great option for a vegan

Amaranth and Sweet Potato Cakes

These crispy amaranth and sweet potato cakes are a delicious way to enjoy both vegetables and grains in one dish. Perfect for a light lunch or as a snack, the natural sweetness of the potatoes pairs wonderfully with the nutty flavor of the amaranth.

Ingredients:

• 1 cup cooked amaranth
• 2 medium sweet potatoes, peeled and grated
• 1/2 cup chickpea flour (or any gluten-free flour)
• 1/4 cup green onions, chopped
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil, for frying

Instructions:

1. Place the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the cooked amaranth, grated sweet potatoes, chickpea flour, green onions, cumin, salt, and pepper. Mix well until the mixture comes together.
3. Form the mixture into small patties, about 2-3 inches in diameter.
4. Heat the olive oil in a large skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden and crispy.Serve the sweet potato cakes warm, topped with a dollop of Greek yogurt or a sprinkle of fresh herbs.

These cakes are a healthy and satisfying gluten-free option for a meal or snack. The amaranth provides a nutritious base, while the sweet potatoes bring a natural sweetness and depth of flavor. Crispy on the outside and tender on the inside, these cakes are a tasty way to enjoy the goodness of both amaranth and vegetables.

Amaranth-Coconut Energy Balls

A quick and easy snack that’s packed with nutrients, these amaranth-coconut energy balls are perfect for a healthy bite on the go. With the combination of coconut, amaranth, and dates, they offer a great source of energy and fiber.

Ingredients:

• 1/2 cup cooked amaranth
• 1/2 cup shredded unsweetened coconut
• 1/2 cup medjool dates, pitted
• 1 tablespoon almond butter (or any nut butter)
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• A pinch of sea salt

Instructions:

1. In a food processor, combine the cooked amaranth, shredded coconut, dates, almond butter, chia seeds, vanilla extract, and sea salt. Pulse until the mixture is well combined and sticky.
2. Roll the mixture into small balls, about 1 inch in diameter.
3. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.Serve and enjoy as a healthy snack, or store in an airtight container in the fridge for up to one week.

These amaranth-coconut energy balls are an excellent snack for anyone looking for a boost of energy. The amaranth adds a unique crunch, while the coconut and dates offer natural sweetness. With the added benefits of chia seeds and almond butter, these energy balls are packed with healthy fats, protein, and fiber, making them perfect for an afternoon pick-me-up.

Amaranth and Carrot Fritters

These crispy amaranth and carrot fritters are a delicious gluten-free treat that’s perfect as an appetizer, side dish, or snack. The sweetness of the carrots complements the nutty flavor of amaranth, and the fritters are perfectly crispy on the outside with a soft, flavorful center.

Ingredients:

• 1 cup cooked amaranth
• 2 medium carrots, grated
• 1/4 cup chickpea flour
• 1/4 cup green onions, chopped
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons olive oil, for frying

Instructions:

1. In a large bowl, combine the cooked amaranth, grated carrots, chickpea flour, green onions, cumin, salt, and pepper. Stir until the mixture is well combined.
2. Heat the olive oil in a large pan over medium heat. Scoop spoonfuls of the mixture into the pan and flatten them slightly to form fritters.
3. Fry the fritters for 3-4 minutes on each side, until golden and crispy.Serve the fritters with a side of yogurt or a dipping sauce of your choice.

These amaranth and carrot fritters are not only delicious but also a great way to sneak in extra vegetables into your diet. The amaranth adds texture and protein, while the carrots provide natural sweetness and moisture. They make a perfect gluten-free dish for any meal or as a satisfying snack.

Amaranth and Avocado Toast

This simple, healthy take on avocado toast incorporates amaranth for an added crunch and nutritional boost. The amaranth is cooked to perfection and paired with creamy avocado, creating a satisfying and nutrient-rich snack or breakfast.

Ingredients:

• 1/2 cup cooked amaranth
• 2 slices gluten-free bread, toasted
• 1 ripe avocado, mashed
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh herbs, for garnish (optional)

Instructions:

1. Cook the amaranth according to the package instructions.
2. While the amaranth is cooking, toast the gluten-free bread slices.
3. Once the amaranth is cooked, spoon a layer of it onto the toasted bread.
4. In a small bowl, mash the avocado with lemon juice, salt, and pepper. Spread the mashed avocado on top of the amaranth.Sprinkle with red pepper flakes for a bit of heat and garnish with fresh herbs if desired.

This amaranth and avocado toast is a satisfying, nutrient-packed option for breakfast or a snack. The creamy avocado and crunchy amaranth create an enjoyable combination of textures, while the addition of lemon juice and red pepper flakes adds a bright, zesty flavor. It’s a quick and easy gluten-free option that’s as nutritious as it is delicious.

Amaranth and Black Bean Burritos

A hearty and satisfying gluten-free burrito filled with amaranth, black beans, and fresh vegetables. These burritos are perfect for a quick lunch or dinner, offering a balance of protein, fiber, and essential nutrients in every bite.

Ingredients:

• 1 cup cooked amaranth
• 1 can black beans, drained and rinsed
• 1/2 cup diced bell peppers
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 4 gluten-free tortillas
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded cheese (optional)

Instructions:

1. In a large bowl, combine the cooked amaranth, black beans, diced bell peppers, corn, cumin, chili powder, salt, and pepper. Stir until well mixed.
2. Lay out the gluten-free tortillas and spoon the amaranth mixture onto the center of each.
3. Sprinkle with fresh cilantro and shredded cheese if using.
4. Roll up the tortillas to form burritos, folding in the sides as you go.Serve the burritos with salsa or guacamole for added flavor.

These amaranth and black bean burritos are a delicious and filling gluten-free meal. The amaranth adds a unique texture and boosts the nutritional value of the dish, while the black beans and corn provide fiber and protein. These burritos are great for meal prep and can be enjoyed as a quick and easy lunch or dinner.

Amaranth and Pumpkin Soup

This creamy, comforting soup features the rich flavor of pumpkin combined with the earthy taste of amaranth. Perfect for fall or winter, this soup is naturally gluten-free and offers a warm, nourishing meal that’s full of vitamins and fiber.

Ingredients:

• 2 cups pumpkin puree (fresh or canned)
• 1/2 cup cooked amaranth
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup coconut milk (or cream)

Instructions:

1. In a large pot, sauté the chopped onion and garlic in olive oil until soft, about 4 minutes.
2. Add the pumpkin puree, cooked amaranth, vegetable broth, ginger, cinnamon, salt, and pepper to the pot. Stir to combine.
3. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
4. Blend the soup using an immersion blender or transfer to a blender, and blend until smooth.
5. Stir in the coconut milk for creaminess, then taste and adjust seasoning if needed.Serve warm, garnished with a drizzle of coconut milk and a sprinkle of cinnamon.

This amaranth and pumpkin soup is the ultimate comfort food, offering a creamy, velvety texture and rich flavor. The amaranth adds heartiness to the soup while boosting its nutritional value with extra protein and fiber. It’s a perfect soup for a chilly day, ideal for both lunch and dinner.

Amaranth and Zucchini Fritters

These light and crispy fritters made with amaranth and zucchini are perfect for a gluten-free snack or appetizer. The fresh, mild flavor of zucchini is complemented by the nutty texture of amaranth, making them a satisfying dish that’s quick to prepare.

Ingredients:

• 1 cup cooked amaranth
• 2 medium zucchinis, grated
• 1/4 cup gluten-free breadcrumbs
• 1/4 cup Parmesan cheese (optional)
• 1 egg
• 1 clove garlic, minced
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
2. In a large bowl, combine the cooked amaranth, zucchini, gluten-free breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat. Scoop spoonfuls of the mixture and form them into patties.
4. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.Serve with a dollop of Greek yogurt or your favorite dipping sauce.

These amaranth and zucchini fritters are a fantastic gluten-free snack or light meal. The zucchini adds moisture, while the amaranth provides a lovely texture. They are crispy on the outside and tender on the inside, making them an ideal appetizer or a side dish for any meal.

Amaranth Pudding with Cinnamon and Apples

A warm, comforting gluten-free dessert, this amaranth pudding is similar to rice pudding but with the unique flavor and texture of amaranth. The addition of cinnamon and apples makes it an ideal autumn dessert or a cozy breakfast treat.

Ingredients:

• 1 cup amaranth
• 3 cups almond milk (or any milk of choice)
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 apples, peeled and chopped
• 1 tablespoon butter (optional)
• A pinch of salt

Instructions:

1. In a medium saucepan, combine the amaranth, almond milk, maple syrup, cinnamon, nutmeg, and salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, for 20-25 minutes, stirring occasionally until the amaranth is tender and the mixture has thickened.
2. While the amaranth is cooking, sauté the chopped apples in butter over medium heat for 5-7 minutes until tender and slightly caramelized.
3. Once the amaranth is done, stir in the sautéed apples and cook for an additional 2-3 minutes.Serve warm, topped with additional cinnamon or a drizzle of maple syrup if desired.

This amaranth pudding with cinnamon and apples is a cozy, healthy treat that can be enjoyed as a breakfast or a dessert. The creamy amaranth base provides a rich, satisfying texture, while the sweet, spiced apples add a delightful contrast. It’s a comforting, nutritious dish that’s easy to make and packed with flavor.

Amaranth and Lentil Salad

This hearty salad is a perfect gluten-free dish that combines protein-packed lentils with the nutty flavor of amaranth. It’s fresh, light, and packed with vibrant vegetables, making it a perfect side dish or a full meal for lunch or dinner.

Ingredients:

• 1 cup cooked amaranth
• 1 cup cooked lentils
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked amaranth, lentils, cucumber, bell pepper, red onion, and parsley.
2. Drizzle with olive oil and lemon juice, then toss everything together until well combined.
3. Season with salt and pepper to taste.
4. Serve the salad chilled or at room temperature.

This amaranth and lentil salad is both nutritious and satisfying, combining the rich, nutty flavor of amaranth with the hearty protein of lentils. The crisp vegetables add a refreshing crunch, while the lemon juice and olive oil dressing brighten up the flavors. It’s a great make-ahead salad that works well as a light meal or as a side dish for any main course.

Amaranth and Broccoli Stir-Fry

A colorful and nutritious stir-fry featuring amaranth, fresh broccoli, and other vibrant vegetables. This quick and easy dish is a perfect gluten-free dinner option that’s both healthy and full of flavor, all wrapped up in a savory stir-fry sauce.

Ingredients:

• 1 cup cooked amaranth
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon grated ginger
• Sesame seeds, for garnish (optional)

Instructions:

1. In a large skillet or wok, heat the sesame oil over medium heat. Add the garlic and grated ginger, cooking for 1 minute until fragrant.
2. Add the broccoli, bell pepper, and carrot to the skillet, and stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
3. Add the cooked amaranth to the skillet and pour in the soy sauce or tamari and rice vinegar. Stir everything together, ensuring the amaranth is well-coated in the sauce.
4. Cook for an additional 2-3 minutes to allow the flavors to combine.
5. Garnish with sesame seeds and serve warm.

This amaranth and broccoli stir-fry is a quick and satisfying gluten-free meal. The vegetables bring a variety of textures, and the amaranth adds a hearty, nutty component. The savory stir-fry sauce ties everything together beautifully, creating a deliciously balanced dish that’s full of nutrients.

Amaranth and Tomato Salad with Feta

This fresh and flavorful salad combines the earthy amaranth with juicy tomatoes and tangy feta cheese for a delicious gluten-free meal or side dish. It’s a light and refreshing option that’s perfect for summer or anytime you want a healthy salad.

Ingredients:

• 1 cup cooked amaranth
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a large bowl, combine the cooked amaranth, cherry tomatoes, red onion, and feta cheese.
2. Drizzle with olive oil and balsamic vinegar, then toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh basil leaves and serve immediately.

This amaranth and tomato salad with feta is a perfect gluten-free dish for a light lunch or side salad. The amaranth adds a hearty texture, while the tomatoes provide juiciness and the feta cheese adds a tangy richness. With a simple dressing of olive oil and balsamic vinegar, this salad is easy to prepare and bursting with flavor.

Amaranth and Spinach Stuffed Bell Peppers

These colorful bell peppers are filled with a mixture of amaranth, spinach, and savory seasonings for a wholesome gluten-free meal. The stuffed peppers are nutritious and satisfying, making them a great option for dinner.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked amaranth
• 2 cups fresh spinach, chopped
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1/4 cup feta cheese (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
3. Add the chopped spinach to the pan and cook until wilted, about 2 minutes.
4. In a large bowl, combine the cooked amaranth, sautéed spinach mixture, feta cheese (if using), oregano, salt, and pepper.
5. Stuff each bell pepper with the amaranth mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30-35 minutes, until the peppers are tender.Serve warm.

These amaranth and spinach stuffed bell peppers are a colorful, nutritious gluten-free meal. The amaranth adds protein and texture, while the spinach and feta bring a burst of flavor. These peppers are easy to make and perfect for a wholesome dinner or as part of a larger spread.

Note: More recipes are coming soon