36+ Flavorful Gluten-Free Amaranth Recipes for Every Meal

Amaranth is a superfood that’s been around for centuries, and it’s making a major comeback, especially in gluten-free kitchens.

With its rich nutritional profile, amaranth is a powerhouse of protein, fiber, and essential minerals.

But beyond its health benefits, it’s also incredibly versatile and can be used in a wide variety of dishes.

Whether you’re new to amaranth or have been using it for years, this collection of 36+ gluten-free recipes will inspire you to incorporate this ancient grain into your meals in delicious ways.

From breakfast bowls and savory salads to baked goods and hearty main courses, there’s something for everyone in this ultimate amaranth recipe roundup.

Let’s dive into the world of gluten-free amaranth and discover how this tiny seed can transform your meals!

36+ Flavorful Gluten-Free Amaranth Recipes for Every Meal

Amaranth’s versatility and health benefits make it an excellent choice for those following a gluten-free lifestyle. With the 36+ recipes in this collection, you can enjoy amaranth in countless creative ways—from light snacks to comforting main dishes.

Whether you’re trying it for the first time or are a seasoned amaranth enthusiast, these recipes are sure to elevate your meals and add some fresh flavors to your kitchen.

So, roll up your sleeves, grab a bag of amaranth, and start experimenting with these delicious, gluten-free recipes today!

Your taste buds—and your body—will thank you.

Amaranth Breakfast Porridge

Start your day with this warm, hearty amaranth porridge that’s naturally gluten-free, high in protein, and full of fiber. It’s simple to make and customizable with your favorite toppings, making it an ideal choice for a nutritious breakfast.

Ingredients:

• 1 cup amaranth
• 2 cups water or almond milk
• 1 tablespoon maple syrup or honey
• ½ teaspoon ground cinnamon
• Pinch of salt
• Fresh berries (blueberries, raspberries)
• Chopped nuts (almonds, walnuts)
• Optional: 1 tablespoon chia seeds or flaxseeds

Instructions:

1. In a medium saucepan, bring water (or almond milk) to a boil. Stir in amaranth and a pinch of salt.
2. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the amaranth is tender and the liquid is absorbed.
3. Stir in maple syrup (or honey) and cinnamon for added flavor.
4. Remove from heat and let it sit for a few minutes to thicken.
5. Top with fresh berries, chopped nuts, and chia seeds (if desired).erve warm for a comforting and nutrient-packed breakfast.

This creamy porridge can be made ahead of time and stored in the refrigerator for a quick breakfast throughout the week. You can experiment with different spices and toppings to suit your tastes. It’s a perfect choice for anyone looking for a wholesome, gluten-free start to the day.

Amaranth Salad with Roasted Vegetables

This colorful amaranth salad combines the earthy flavor of roasted vegetables with the slight nuttiness of amaranth. It’s a versatile dish that can be served as a main course or as a side, perfect for meal prepping or a quick lunch.

Ingredients:

• 1 cup amaranth
• 2 cups vegetable broth (or water)
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 medium sweet potato, cubed
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon vinaigrette (juice of 1 lemon, 2 tablespoons olive oil, salt, pepper)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potato, zucchini, and bell pepper on a baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
2. While the vegetables roast, rinse the amaranth under cold water. In a saucepan, bring the vegetable broth (or water) to a boil. Stir in the amaranth, reduce heat to low, and simmer for 15 minutes, or until the liquid is absorbed and the amaranth is tender.
3. In a large bowl, combine the cooked amaranth, roasted vegetables, and fresh parsley.Drizzle with lemon vinaigrette and toss gently to combine.

This salad is a wonderful balance of textures, from the fluffy amaranth to the tender, caramelized vegetables. The lemon vinaigrette adds a refreshing zest that ties everything together. It’s a great option for a satisfying, gluten-free meal that’s full of vitamins and antioxidants.

Amaranth and Black Bean Tacos

These gluten-free tacos feature amaranth and black beans as the base, providing a delicious and nutritious filling. With a kick of spice and fresh toppings, they make for a fun and satisfying dinner.

Ingredients:

• 1 cup amaranth
• 2 cups water
• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 small gluten-free corn tortillas
• Toppings: diced avocado, salsa, cilantro, lime wedges, shredded lettuce

Instructions:

1. Rinse the amaranth under cold water and cook it in water according to the package instructions (usually bring to a boil and then simmer for 20 minutes).
2. While the amaranth cooks, heat olive oil in a pan over medium heat. Add black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and well coated with spices.
3. Once the amaranth is cooked, stir it into the spiced black beans, mixing well to combine.
4. Warm the corn tortillas in a dry skillet or microwave.Assemble the tacos by spooning the amaranth and black bean mixture onto each tortilla. Top with avocado, salsa, cilantro, shredded lettuce, and a squeeze of lime.

These tacos are packed with flavor and nutrition, thanks to the combination of protein-rich amaranth and black beans. The toppings add freshness and a pop of color, making it an enjoyable, gluten-free dinner for any occasion.

Amaranth Veggie Stir-Fry

This quick and easy veggie stir-fry with amaranth is perfect for a busy weeknight dinner. Packed with vibrant vegetables and seasoned with soy sauce and garlic, it’s a light yet satisfying meal that’s naturally gluten-free.

Ingredients:

• 1 cup amaranth
• 2 cups vegetable broth or water
• 1 tablespoon sesame oil
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tablespoon gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame seeds
• Fresh cilantro, chopped

Instructions:

1. Cook amaranth in vegetable broth or water according to package instructions (bring to a boil, then simmer until liquid is absorbed).
2. While the amaranth is cooking, heat sesame oil in a large skillet over medium heat. Add onions and garlic, and sauté for 3 minutes, until fragrant.
3. Add the carrots, bell pepper, and zucchini to the skillet. Stir-fry for about 5-7 minutes, until vegetables are tender but still crisp.
4. Stir in the cooked amaranth, soy sauce, rice vinegar, and sesame seeds. Cook for an additional 2-3 minutes, mixing everything together.Garnish with fresh cilantro before serving.

This stir-fry is a great way to enjoy a variety of vegetables while incorporating amaranth into your diet. The soy sauce and sesame oil give it an irresistible umami flavor, and it’s a perfect dish for anyone seeking a quick, gluten-free, and nutritious dinner.

Amaranth Pancakes

Fluffy, gluten-free, and rich in protein, these amaranth pancakes are a perfect breakfast or brunch choice. You can customize them with your favorite mix-ins or enjoy them with syrup, fruit, or yogurt for an extra special meal.

Ingredients:

• 1 cup amaranth flour
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons sugar (or a sweetener of your choice)
• ¼ teaspoon salt
• 2 large eggs
• 1 cup almond milk (or any milk of choice)
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the amaranth flour, gluten-free flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk the eggs and add the almond milk, melted coconut oil (or butter), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.Serve with maple syrup, fresh berries, or a dollop of yogurt.

These pancakes are a delicious, gluten-free alternative to the traditional version, with the addition of amaranth flour adding a nutty flavor and extra protein. Whether you serve them for breakfast or as a weekend brunch, they’re sure to please everyone at the table.

Amaranth and Spinach Stuffed Peppers

These amaranth and spinach stuffed peppers are a nutritious and colorful dish that’s perfect for a light lunch or dinner. Packed with vegetables and amaranth, they make for a satisfying and gluten-free meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup amaranth
• 2 cups vegetable broth or water
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ¼ cup grated cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the amaranth in vegetable broth or water according to package instructions.
3. While the amaranth is cooking, heat olive oil in a pan over medium heat. Add onions and garlic, and sauté for 3-4 minutes until softened.
4. Add chopped spinach to the pan and cook for 2-3 minutes, until wilted.
5. Stir in the cooked amaranth, oregano, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes to combine flavors.
6. Stuff each bell pepper with the amaranth-spinach mixture and place them in a baking dish.
7. Optionally, sprinkle with grated cheese.
8. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
9. Serve warm.

These stuffed peppers are a great way to enjoy amaranth as a main ingredient while benefiting from the added nutrients of spinach. The blend of spices, garlic, and onion brings out rich flavors, while the optional cheese adds a touch of creaminess. It’s a versatile dish that works wonderfully as a light lunch, dinner, or side.

Amaranth Energy Bars

These no-bake amaranth energy bars are the perfect snack for when you need a quick pick-me-up. Packed with fiber, protein, and healthy fats, these bars are both satisfying and energizing, making them ideal for an on-the-go snack.

Ingredients:

• 1 cup amaranth
• 1 cup rolled oats (gluten-free if needed)
• ½ cup almond butter (or peanut butter)
• ¼ cup honey or maple syrup
• 1 tablespoon chia seeds
• ¼ cup dark chocolate chips (optional)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Cook the amaranth in a saucepan with 2 cups of water. Bring it to a boil, reduce the heat, and let it simmer for about 20 minutes, until the liquid is absorbed.
2. In a large bowl, combine the cooked amaranth, rolled oats, chia seeds, and a pinch of salt.
3. In a small saucepan, heat almond butter and honey (or maple syrup) over low heat until melted and smooth. Stir in vanilla extract.
4. Pour the almond butter mixture over the dry ingredients and mix until everything is well combined.
5. Fold in the chocolate chips, if using.
6. Line an 8×8-inch baking pan with parchment paper and press the mixture into the pan. Use a spatula to flatten it evenly.Refrigerate for at least 2 hours to set, then cut into bars.

These energy bars are the perfect gluten-free snack, offering a combination of complex carbs, protein, and healthy fats to keep you fueled throughout the day. The chocolate chips add a sweet touch, making them feel like a treat, but they’re healthy enough to be enjoyed anytime.

Amaranth and Coconut Macaroons

These gluten-free amaranth and coconut macaroons are chewy on the inside with a crisp exterior. They are naturally sweetened with honey and packed with the tropical flavor of coconut, making them a delightful gluten-free dessert.

Ingredients:

• 1 cup shredded unsweetened coconut
• ½ cup cooked amaranth
• ¼ cup honey or maple syrup
• 2 large egg whites
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, cooked amaranth, honey, vanilla extract, and a pinch of salt.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut-amaranth mixture until just combined.
5. Scoop tablespoon-sized portions of the mixture and form small mounds on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the macaroons are golden brown on the edges.Allow them to cool completely on a wire rack before serving.

These macaroons are a fun and delicious way to use amaranth in a dessert. The coconut provides a satisfying texture, while the amaranth adds a subtle nuttiness. They’re perfect for anyone following a gluten-free diet and make a great treat for any occasion.

Amaranth and Vegetable Soup

This hearty amaranth and vegetable soup is a warm and comforting gluten-free option that’s full of fresh veggies and protein-packed amaranth. It’s an easy, one-pot meal that’s perfect for lunch or dinner and provides a delicious way to get in your daily dose of vegetables.

Ingredients:

• 1 cup amaranth
• 6 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté for 5-7 minutes, until softened.
2. Stir in the zucchini, diced tomatoes, thyme, basil, salt, and pepper.
3. Add vegetable broth (or water) and bring the mixture to a boil.
4. Once boiling, reduce the heat and add amaranth. Simmer for 20-25 minutes, or until the amaranth is tender and the soup has thickened slightly.
5. Taste and adjust seasonings as necessary.
6. Ladle into bowls and garnish with fresh parsley.

This soup is not only packed with nutrients from the vegetables and amaranth, but it also has a comforting, rich flavor. It’s perfect for a cozy evening and can be made in advance for easy meal prepping. Plus, the amaranth adds a nice texture and makes the soup more filling.

Amaranth Pudding with Cinnamon Apples

This amaranth pudding is a delightful dessert that combines creamy, naturally sweetened amaranth with the warmth of cinnamon apples. It’s a wholesome and gluten-free treat that can be enjoyed as a snack, breakfast, or dessert.

Ingredients:

• 1 cup amaranth
• 3 cups almond milk (or any milk of choice)
• 1 tablespoon maple syrup or honey
• 1 teaspoon vanilla extract
• 1 apple, diced
• 1 teaspoon ground cinnamon
• 1 tablespoon coconut oil or butter
• Chopped nuts (optional)

Instructions:

1. In a saucepan, bring almond milk to a boil. Add the amaranth, reduce the heat, and simmer for 20-25 minutes, stirring occasionally, until the amaranth is tender and the liquid is absorbed.
2. Stir in maple syrup (or honey) and vanilla extract, then remove from heat. Set aside while you prepare the apples.
3. In a separate pan, heat coconut oil (or butter) over medium heat. Add the diced apples, cinnamon, and a pinch of salt. Sauté for 5-7 minutes, until the apples are tender and lightly caramelized.
4. Spoon the amaranth pudding into bowls and top with the cinnamon apples. Optionally, sprinkle with chopped nuts for added crunch.

This pudding combines the comforting qualities of a warm dessert with the nutritional benefits of amaranth and fruit. The cinnamon apples add a sweet, spiced contrast to the creamy amaranth, making this a perfect dish for cold weather or when you’re craving something healthy yet indulgent.

Amaranth and Pumpkin Seed Granola

This crunchy, gluten-free granola is packed with amaranth and pumpkin seeds, creating a perfect breakfast topping or snack. It’s sweetened naturally with maple syrup and coconut oil, and it’s easy to customize with your favorite dried fruits or nuts.

Ingredients:

• 1 cup amaranth
• 2 cups rolled oats (gluten-free if needed)
• ½ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup shredded coconut
• ¼ cup maple syrup or honey
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• Optional: dried cranberries, raisins, or chopped almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix amaranth, oats, pumpkin seeds, sunflower seeds, and shredded coconut.
3. In a separate bowl, whisk together maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt.
4. Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
5. Spread the mixture evenly on the prepared baking sheet and bake for 20-25 minutes, stirring halfway through, until the granola is golden brown and crisp.
6. Remove from the oven and let it cool. If desired, stir in dried fruit or nuts for extra flavor.
7. Store in an airtight container for up to two weeks.

This granola makes a delicious breakfast when paired with yogurt or milk, or you can enjoy it as a crunchy snack. The combination of amaranth and seeds provides a good source of fiber and protein, and the touch of maple syrup gives it the perfect amount of sweetness.

Amaranth and Avocado Toast

A simple yet nutritious take on avocado toast, this version incorporates amaranth for added protein and texture. It’s perfect for a quick breakfast or lunch, and it’s a great way to fuel your day with healthy fats and whole grains.

Ingredients:

• 1 cup amaranth
• 2 cups water or vegetable broth
• 2 slices gluten-free bread
• 1 ripe avocado
• ½ teaspoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh cilantro or parsley (optional)

Instructions:

1. Cook amaranth in water or vegetable broth according to the package instructions.
2. While the amaranth cooks, toast the gluten-free bread slices.
3. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
4. Once the amaranth is ready, spread a layer of it onto each piece of toast.
5. Top with the mashed avocado and sprinkle with red pepper flakes (if desired) and fresh herbs.
6. Serve immediately for a satisfying and nutrient-rich meal.

This amaranth and avocado toast offers a delicious and healthy twist on a classic favorite. The amaranth adds a nutty flavor and boosts the protein content, while the creamy avocado provides healthy fats. It’s a perfect combination for a filling and gluten-free meal.

Amaranth and Sweet Potato Patties

These crispy, flavorful amaranth and sweet potato patties are an excellent option for a gluten-free lunch or dinner. Packed with nutrients, they are easy to make and can be served with a side salad or dipped in your favorite sauce.

Ingredients:

• 1 cup amaranth
• 2 medium sweet potatoes, peeled and mashed
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon ground flaxseed (optional, for binding)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

Instructions:

1. Cook the amaranth according to package instructions, then let it cool.
2. In a large bowl, combine the cooked amaranth, mashed sweet potatoes, onion, garlic, ground flaxseed, cumin, smoked paprika, salt, and pepper.
3. Shape the mixture into small patties, about 2 inches in diameter.
4. Heat olive oil in a skillet over medium heat. Fry the patties for 4-5 minutes per side, until golden and crispy.
5. Serve with a side salad or a dipping sauce of your choice.

These patties are crispy on the outside and soft on the inside, making them a satisfying and gluten-free meal. The combination of sweet potatoes and amaranth creates a balanced dish full of fiber, vitamins, and protein. They can easily be made in batches and stored for later use.

Amaranth and Mango Smoothie

This tropical amaranth and mango smoothie is a refreshing, gluten-free breakfast or snack. The amaranth adds a boost of protein and fiber, while the mango provides a sweet, tangy flavor that pairs perfectly with the creamy texture of coconut milk.

Ingredients:

• 1 cup cooked amaranth
• 1 ripe mango, peeled and chopped
• 1 cup coconut milk (or almond milk)
• 1 tablespoon honey or maple syrup
• ½ teaspoon turmeric (optional)
• Ice cubes (optional)

Instructions:

1. In a blender, combine the cooked amaranth, mango, coconut milk, honey, and turmeric.
2. Blend until smooth, adding ice cubes if you prefer a colder smoothie.
3. Pour into glasses and serve immediately.

This smoothie is a tropical delight that offers a natural energy boost, with the amaranth providing protein and the mango offering a wealth of vitamins. It’s an ideal way to start the day or to refresh yourself during the afternoon.

Amaranth and Chickpea Salad

This vibrant, gluten-free salad combines the protein-packed goodness of amaranth and chickpeas with fresh vegetables and a zesty lemon dressing. It’s light, satisfying, and perfect as a lunch or side dish.

Ingredients:

• 1 cup amaranth
• 2 cups water or vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• ¼ cup fresh parsley, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook the amaranth in water or vegetable broth according to package instructions.
2. Once cooked, let the amaranth cool to room temperature.
3. In a large bowl, combine the cooked amaranth, chickpeas, cucumber, bell pepper, red onion, and parsley.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve chilled or at room temperature.

This salad is not only refreshing and flavorful, but it’s also a great way to pack in a variety of nutrients. The combination of amaranth and chickpeas provides plenty of protein and fiber, while the fresh vegetables offer a crunch and burst of flavor. It’s a perfect dish for meal prepping, as it keeps well in the fridge for several days.

Amaranth Falafel

These crispy amaranth falafel are a twist on the classic, offering a nutritious, gluten-free option that’s high in protein. Packed with herbs, spices, and a rich crunch, they make a delicious filling for wraps, pita, or as a side dish.

Ingredients:

• 1 cup cooked amaranth
• 1 can chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons olive oil (for frying)

Instructions:

1. In a food processor, combine cooked amaranth, chickpeas, onion, garlic, cumin, coriander, parsley, salt, and lemon juice. Pulse until the mixture comes together but still has texture.
2. Shape the mixture into small balls or patties, about 1½ inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Fry the falafel in batches for 3-4 minutes per side, until golden brown and crispy.
4. Remove from the skillet and drain on paper towels.
5. Serve with tahini sauce, in pita, or as part of a salad.

These amaranth falafel are a great vegetarian or gluten-free alternative to traditional falafel, and they pack a punch of flavor from the herbs and spices. The amaranth adds a nice texture and makes the falafel extra filling, perfect for a light lunch or dinner.

Amaranth-Stuffed Acorn Squash

This roasted acorn squash is stuffed with a savory, amaranth-based filling that’s perfect for a gluten-free dinner. It’s a hearty, satisfying dish that works well as a main course, especially for a fall or winter meal.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup amaranth
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until tender.
2. While the squash is roasting, cook the amaranth in vegetable broth or water according to package instructions.
3. In a large skillet, heat olive oil over medium heat. Sauté onions and garlic for 3-4 minutes until softened. Add spinach and cook for 2-3 minutes until wilted.
4. Stir in the cooked amaranth, cinnamon, salt, and pepper.
5. Once the squash is cooked, stuff each half with the amaranth mixture.
6. Optionally, sprinkle with crumbled feta cheese and serve warm.

This amaranth-stuffed acorn squash is a wonderful combination of sweet and savory flavors. The amaranth filling complements the natural sweetness of the squash, while the spinach and spices add depth. It’s a cozy, nutrient-rich dish that’s perfect for a hearty fall or winter meal.

Amaranth and Berry Parfait

This gluten-free amaranth parfait is a healthy and indulgent breakfast or dessert. Layered with fresh berries, creamy yogurt, and a touch of honey, it’s a refreshing and satisfying treat.

Ingredients:

• 1 cup cooked amaranth
• 1 cup Greek yogurt (or dairy-free yogurt)
• 1 tablespoon honey or maple syrup
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• ¼ cup granola (gluten-free if needed)

Instructions:

1. In a small bowl, mix the cooked amaranth with honey or maple syrup to sweeten.
2. In serving glasses, layer the amaranth mixture, yogurt, and berries.
3. Repeat the layers and top with a spoonful of granola for crunch.
4. Serve chilled.

This amaranth parfait is a great way to enjoy a gluten-free dessert or breakfast that’s loaded with protein, fiber, and antioxidants. The layers of creamy yogurt and sweet berries pair perfectly with the nutty, hearty texture of amaranth. It’s quick to prepare and perfect for a nutritious start to your day or as a light treat.

Amaranth and Mushroom Risotto

This creamy, gluten-free risotto is made with amaranth instead of traditional rice, giving it a unique texture and nutty flavor. The earthy mushrooms complement the amaranth, making it a comforting and elegant dish.

Ingredients:

• 1 cup amaranth
• 3 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups mushrooms, sliced (such as cremini or button)
• 2 cloves garlic, minced
• ½ cup white wine (optional)
• 1 tablespoon nutritional yeast or Parmesan cheese
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Cook amaranth in vegetable broth or water according to package instructions.
2. While the amaranth is cooking, heat olive oil in a large skillet over medium heat. Sauté onions and garlic for 3-4 minutes, until softened.
3. Add mushrooms and cook for 5-7 minutes, until they release their moisture and become tender.
4. Stir in the cooked amaranth, white wine (if using), and nutritional yeast or Parmesan cheese. Cook for another 3-4 minutes until the mixture is creamy and combined.
5. Season with salt and pepper, then garnish with fresh parsley before serving.

This amaranth risotto is a rich and creamy dish that feels indulgent but is packed with nutrients. The mushrooms add an earthy depth to the flavor, while the amaranth provides a protein-packed alternative to traditional risotto. It’s a great gluten-free option for a cozy dinner or special occasion.

Amaranth and Banana Muffins

These moist, gluten-free banana muffins are made with amaranth flour, making them a healthier alternative to traditional muffins. They’re sweetened naturally with ripe bananas and are perfect for breakfast or an on-the-go snack.

Ingredients:

• 1 cup amaranth flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 ripe bananas, mashed
• 2 large eggs
• ¼ cup coconut oil, melted
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together amaranth flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix mashed bananas, eggs, melted coconut oil, honey, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the muffin tin and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool before serving.

These amaranth banana muffins are soft, moist, and naturally sweetened, making them a perfect snack or breakfast treat. The amaranth flour adds a slight nuttiness while boosting the muffins with additional protein and fiber. Enjoy them fresh out of the oven or store them for a quick and healthy snack throughout the week.

Note: More recipes are coming soon