AMARANTH QUINOA RECIPES RECIPES

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AMARANTH, QUINOA, AND CORN CHOWDER RECIPE - FOOD.COM



Amaranth, Quinoa, and Corn Chowder Recipe - Food.com image

A friend gave me this recipe in an effort to introduce quinoa into our diet. Quinoa is very good for you and it's yummy in this soup. Amaranth was also new to us - we found it at Good Foods in a bin where you only take as much as you'd like. I'm so glad I made this! Leftovers are yummy too. Maybe add more milk if it gets too thick. Also, I used skim milk instead of whole, but I added some extra unsalted butter.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 cups, 6 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter
1 1/2 cups finely chopped leeks (white and light green parts)
1 cup finely diced celery (peel celery before dicing if desired)
1/2 cup finely diced red bell pepper
1/4 teaspoon salt, plus more to taste
1/4 cup amaranth
1/2 cup ivory quinoa, thoroughly rinsed
1/4 teaspoon dried thyme
4 cups corn kernels (thawed if using frozen)
1 cup whole milk
2 tablespoons minced flat leaf parsley (optional)

Steps:

  • In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetable are soft, about 5 minutes.
  • Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.
  • Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs' "tails" may unfurl and float freely. On close inspection, the amaranth will look like tiney opaque bubble floating on the surface.
  • Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.
  • Note: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.
  • Variations:.
  • For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth.
  • Use half-and-half or heavy cream instead of milk.
  • Use dried tarragon instead of thyme.
  • Shrimp, Corn, and Quinoa Soup.
  • Instead of water, use 4 cups of fish or clam broth. Use oregano instead of thyme. Once the quinoa is tender, add 1/2 pound peeled small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.

Nutrition Facts : Calories 371.6, FatContent 10.3, SaturatedFatContent 4.9, CholesterolContent 19.3, SodiumContent 141.2, CarbohydrateContent 66.5, FiberContent 7.8, SugarContent 3.9, ProteinContent 11.7

AMARANTH QUINOA BREAKFAST BOWL WITH MAPLE CARDAMOM PLUMS ...



Amaranth Quinoa Breakfast Bowl With Maple Cardamom Plums ... image

My creamy amaranth & quinoa breakfast bowl is topped with delicious caramelized plums cooked in maple syrup and flavored with ghee & cardamom. This is such a comforting breakfast for cozy fall mornings and tastes super delicious when eaten warm.

Provided by Viola

Categories     Breakfast

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 12

1/2 teaspoon ghee
1/3 cup amaranth
1/3 cup quinoa
1.5 cups almond milk ((or any milk of your choice))
1.5 tablespoons jaggery powder or brown sugar ((add more if you like it sweeter))
1/4 teaspoon salt
2 tablespoons ground almonds
2 medium plums (sliced thick)
1/2 teaspoon ghee
1 tablespoon maple syrup ((plus more for topping))
1/4 teaspoon ground cardamom
2 tablespoons sliced almonds ((optional for topping))

Steps:

  • Rinse and drain the amaranth and quinoa.
  • Stove top instructions
  • Instant pot instructions
  • For the caramelized maple plum topping
  • For serving

Nutrition Facts : Calories 222 kcal, CarbohydrateContent 33 g, ProteinContent 6 g, FatContent 8 g, SaturatedFatContent 1 g, CholesterolContent 3 mg, SodiumContent 270 mg, FiberContent 4 g, SugarContent 11 g, ServingSize 1 serving

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