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Active time
5 minutes
Total time
5 minutes
1 serving
Serving Size
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

  1. Heat a large pot over high heat. When a bead of water dropped on the bottom immediately sizzles, stir in the amaranth. Lower the heat to medium. Stir constantly until the grains turn a shade or two darker and about 20 percent of the amaranth has popped. (The popped grains will look like tiny white beads.) Stir in the pumpkin and cumin seeds and continue stirring for another 30 seconds. Turn off the heat and continue stirring until the amaranth stops popping.
  2. Immediately transfer the mixture to a small bowl. Stir in the oregano, chili powder, and salt. Let cool and then store in a jar in a cool place until ready to use or up to 1 month.

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.


Calories: 350
Total Fat: 20 g
(Saturated Fat: 3 g)
Sodium: 310 mg
Carbohydrate: 31 g
Fiber: 4 g
Protein: 14 g.

Yield: 1 serving

Serving Size: about 1/2 cup

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