Here is a crunchy topping made by popping amaranth and tossing it with pumpkin seeds and spices. It’s great scattered on stews and green salads. Choose a heavy-bottomed pot about 4 inches deep to prevent the popping amaranth from going AWOL.
5 minutes
5 minutes
1 serving
about 1/2 cup
3 tablespoons amaranth
3 tablespoons raw, hulled pumpkin seeds
1 teaspoon cumin seeds
¼ teaspoon dried oregano
⅛ teaspoon chili powder
⅛ teaspoon salt
Note: If you’d like to double or triple this recipe, make it in batches. It’s difficult to prevent the amaranth from burning when you try to pop more than 3 tablespoons at a time.
Recipe courtesy of Lorna Sass, from Whole Grains Every Day, Every Way.
Recipe photo courtesy of Ivonne from Cream Puffs in Venice.
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