with green beans, tomatoes, arugula, and Parmesan cheese
Prep & Cook Time:30-40 min.
Cook Within:7 days
Spice Level:Not Spicy
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.
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.
You Will Need
Before You Cook
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.
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.
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.
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.
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.
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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