Meal Kit

Amaranth Bowl

with green beans, tomatoes, arugula, and Parmesan cheese

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Tree Nuts (Pine Nuts), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

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)

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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    Cook the Amaranth

    Pour 1 cup water in pot used to pop amaranth, cover, and bring to a boil. Add 1/4 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.

  3. 3

    Prepare the Remaining Ingredients

    Trim green beans and cut into 1" pieces. Cut Roma tomatoes into 1/2" dice. Peel and halve shallot. Slice thinly. Mince garlic.

  4. 4

    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 1/4 cup water to same pan and bring to a boil over high heat. Add 1/4 tsp. salt and green beans. Cover and cook 2-3 minutes, or until beans begin to get tender. Set aside to cool.

  5. 5

    Make the Salad

    Combine vinegar, garlic, 3 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 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.

  6. 6

    Plate the Dish

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

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