Amaranth Taco Filling

Amaranth Taco Filling
January 1, 2010 Heather Nicholds, C.H.N.

Using amaranth is a nutritious way to make a spicy and super healthy filling for tacos. Whether you use a taco shell, wrap, pita or lettuce leaf for your taco, it’s really tasty.

If you can’t find amaranth, you can still make this recipe – try it with quinoa, millet or even buckwheat. The cooking time will vary depending on what you use, but the basic technique will still work.

Amaranth Taco Filling

Prep time:
Cook Time:
Time from start to eating:
Makes enough to stuff 4 tacos

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Ingredients

  • 1/2 cup amaranth
  • 1/2-1 tsp chili powder
  • 1/2 tsp each, onion and garlic powder
  • 2 Tbsp red wine (or vegetable broth, or just water)
  • 1 1/2 cups water
  • Pinch sea salt

Directions

  1. Put the amaranth in a small pot, dry, and turn the heat to medium-high. Add the spices, and toss the seeds around the pot occasionally to keep them from burning. When they’ve slightly browned, and/or are starting to pop, add the wine, water and a pinch of salt, bring it to a boil, and then leave it covered to simmer for about 25 minutes. Stir it occasionally to keep it from sticking to the bottom of the pot.
  2. Once the amaranth is cooked, taste it for seasoning and add more if you like. Then spoon it into a taco shell, wrap or leaf of lettuce or chard and top it with your favorite taco fixings – salsa, grated carrot, avocado, etc.

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