Quinoa and Amaranth

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Not only a new recipe, but it already has variations!

I just realised that my Quinoa recipe was in dire need of editing. It’s been sorted now, sorry to anyone that tried it and had trouble. So, again, I’m back with a basic recipe, but you know what? I’ve found that often when these seeds, not grains, not pseudo-grains, are being sold they can often be listed with erroneous recipes on how best to prepare them, if they include a recipe at all. You’re flat out of luck if you’d like a little flair with your new side. That’s why I’m here, I was caught time and time again and one day decided I couldn’t do any worse. Think of these as the four Mother Seeds, like the sauces, you know?…Just Google it. You have Amaranth, Pigweed, The seed of the Aztecs, blah blah blah, you’ve heard it countless time and probably haven’t seen much use for it outside of porridge. I have you more than covered. No, no need to thank me. Wait, do, do thank me! I’m just wonderful, right? So humble, modest too. Then there’s Buckwheat, oh, you delight, seed of my heart. Perfection, to me at least. Then there’s Kaniwa…moving on. And finally Quinoa. You might be a bit dull, but you’ve stood me well in time, my old seed. I think no healthy free-from diet can be without a few of these seeds regularly. Just check the links and tags because if you think I’m linking to all those recipe you’re a sanguine lunkhead.

What’s the worth in listing a recipe this simple? Because chances are you don’t know how to cook these seeds singularly never mind together. I can only guess at this, perhaps you’re all, everyone one of you, well informed, but secretive, but I don’t often see them used, never to the absurd extent I’ve tried them. I’ve been on a restricted diet so long that it no longer feels that way. It takes so much effort, graft and willingness to get to here and that’s why I’m sharing the fruits of my labours. Quinoa and Amaranth go together really easily because they share a cooking time The water and weight was different for each, but they cooked perfectly. The basic side is very bland, hence the addition of a variation below. What you end up with here is a slightly differently textured amaranth. This is more on the side of homogeneity rather than the individual  distinct grains of quinoa. I like this. Mix it up with some nut or seed butter, some additional flavours and you’ve got a side that you can enjoy in place of mashed vegetables. I’ll just say that you should give these seeds a chance, they might be just what your diet needs. Oh, about the peanut butter and cranberry: You’d eat a peanut butter and jelly sandwich right? That’s what this is, just savoury. So good with sweet potato and broccoli. Okay, dear reader, I’ll leave you now, to go and lament my lack of compost on this fine day, but to also marvel at my started seeds. Until later.

Ingredients

160ml Water
25g White Quinoa
30g Amaranth
Olive Oil

Method

1. Put the Quinoa in a fine mesh sieve and rinse with cold water.

2. Add a little Olive Oil to the pot and heat. Add the Quinoa and cook until dried. Then add in the Amaranth and Water. Bring to boil, reduce to a medium heat, cover and cook for 15 minutes.

4. After the 15 minutes is up, remove from the heat. Let it stand for another 5 minutes. After 5 minutes, lift the lid and take a fork and fluff.

Variations

Peanut Butter and Cranberry: Cook as normal. While cooking mix together: 1 Tbsp Cranberry Sauce, 1 Tbsp Peanut Butter, 1/2 Tbsp Olive Oil, a Pinch Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into Quinoa and Amaranth just before serving.

2 thoughts on “Quinoa and Amaranth

  1. Pingback: Quinoa and Amaranth | Pep's Free From Kitchen - Realistic Sustainability

  2. Pingback: Amaranth and Buckwheat | Pep's Free From Kitchen

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