Amaranth Bowl

with green beans, tomatoes, arugula, and Parmesan cheese

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Calories Conscious
A note about serious food allergies

Step aside quinoa, it's time for another grain to have its moment in the sun. Amaranth is a small grain native to Mexico and Central America, but hasn't enjoyed the attention of its South American cousin, quinoa. That's a shame, because these seeds pack a serious nutritional punch in a tiny package. They have a small crunch on the outside, and are tender inside, like vegetarian caviar! Served with a fresh arugula and green bean salad, this protein-packed meal is a great way to show yourself a little love.

In Your Box (serves 2)

  • ¾ cup Amaranth
  • 5 oz. Green Beans
  • 2 Roma Tomatoes
  • 1 Shallot
  • 2 Garlic Cloves
  • Info
    1 oz. Pine Nuts
  • 1 fl. oz. White Balsamic Vinegar
  • 3 oz. Baby Arugula
  • Info
    1 oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Pop the Amaranth

    Pop the Amaranth

    Place a small pot over high heat and have a cover ready. When pot is hot enough that a couple drops of water sizzle, add 1 Tbsp. amaranth and cover immediately. Hold cover and handle and shake pot vigorously over heat for 20 seconds. Uncover and immediately remove popped amaranth to a plate.

  • Step 2 - Cook the Amaranth

    Cook the Amaranth

    Pour 1 cup water in pot used to pop amaranth, cover, and bring to a boil. Add ¼ tsp. salt and remaining amaranth. Return to a boil, reduce heat to medium, cover, and cook 18 minutes. Uncover and cook 2-4 more minutes, or until remaining water evaporates. Amaranth should be tender, but with a slightly crunchy exterior. It will look like wet sand. Remove from heat and set aside.

  • Step 3 - Prepare the Remaining Ingredients

    Prepare the Remaining Ingredients

    Trim green beans and cut into 1" pieces. Cut Roma tomatoes into ½" dice. Peel and halve shallot. Slice thinly. Mince garlic.

  • Step 4 - Cook Pine Nuts and Green Beans

    Cook Pine Nuts and Green Beans

    Place a medium pan over medium heat and add pine nuts. Cook 3-5 minutes, stirring frequently, until golden and toasted. Remove to a plate and set aside. Add ¼ cup water to same pan and bring to a boil over high heat. Add ¼ tsp. salt and green beans. Cover and cook 2-3 minutes, or until beans begin to get tender. Set aside to cool.

  • Step 5 - Make the Salad

    Make the Salad

    Combine vinegar, garlic, 3 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a large mixing bowl. Taste and add more salt and pepper if needed. Add Roma tomatoes, arugula, shallots (to taste), and green beans and toss to combine.

  • Step 6 - Plate the Dish

    Plate the Dish

    Spread amaranth on a plate. Place salad on top and garnish with Parmesan cheese, pine nuts, and popped amaranth.