Amaranth With Tomato Type Sauce

"Note this is modified from"
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Ready In:




  • Boil the water and add amaranth, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
  • Wash spinach, then simmer until tender.
  • Blanch tomatoes to remove skin if desired then peel and chop [I leave the skin on]
  • Heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil]. Saute about 2 minutes then add tomato, mushrooms, basil, oregano, salt [Or Dash], pepper and 1 tablespoon of water.
  • Drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally. Stir so that you mush the tomato up a bit if desired [I sometimes leave it a bit chunky].
  • Stir the sauce into the amaranth or spoon it on top.
  • Notes: I use Mrs Dash Tomato and Garlic blend the most. Amaranth leaves can be used in place of spinach if you can find them.

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  1. Nice, solid recipe for amaranth. Good taste and very good instructions, so four stars. Just have to remark that after 18 minutes my amaranth was more porridge-like than grainy, but that's just for consistency, not for taste I guess. The recipe is a nice base for variations on the theme :) Thanks for sharing!<br/>Made for Healthy Choices ABC.


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