Meal Kit
Amaranth Bowl
with green beans, tomatoes, arugula, and Parmesan cheese
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Pine Nuts), Milk
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
Step aside quinoa, it's time for another grain to have its moment in the sun. Amaranth is a small grain native to Mexico and Central America, but hasn't enjoyed the attention of its South American cousin, quinoa. That's a shame, because these seeds pack a serious nutritional punch in a tiny package. They have a small crunch on the outside, and are tender inside, like vegetarian caviar! Served with a fresh arugula and green bean salad, this protein-packed meal is a great way to show yourself a little love.
In Your Box (serves 2)
- 2 Roma Tomatoes
- ¾ cup Amaranth
- 5 oz. Green Beans
- 3 oz. Baby Arugula
- 1 Shallot
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1 oz. Pine Nuts
- 1 fl. oz. White Balsamic Vinegar
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1 oz. Shaved Parmesan
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) WPenNbqk
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Calories240
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Carbohydrates21g
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Net Carbs16g
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Fat14g
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Protein10g
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Sodium230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Pop the Amaranth
Place a small pot over high heat and have a cover ready. When pot is hot enough that a couple drops of water sizzle, add 1 Tbsp. amaranth and cover immediately. Hold cover and handle and shake pot vigorously over heat for 20 seconds. Uncover and immediately remove popped amaranth to a plate.
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2 Cook the Amaranth
Pour 1 cup water in pot used to pop amaranth, cover, and bring to a boil. Add 1/4 tsp. salt and remaining amaranth. Return to a boil, reduce heat to medium, cover, and cook 18 minutes. Uncover and cook 2-4 more minutes, or until remaining water evaporates. Amaranth should be tender, but with a slightly crunchy exterior. It will look like wet sand. Remove from heat and set aside.
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3 Prepare the Remaining Ingredients
Trim green beans and cut into 1" pieces. Cut Roma tomatoes into 1/2" dice. Peel and halve shallot. Slice thinly. Mince garlic.
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4 Cook Pine Nuts and Green Beans
Place a medium pan over medium heat and add pine nuts. Cook 3-5 minutes, stirring frequently, until golden and toasted. Remove to a plate and set aside. Add 1/4 cup water to same pan and bring to a boil over high heat. Add 1/4 tsp. salt and green beans. Cover and cook 2-3 minutes, or until beans begin to get tender. Set aside to cool.
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5 Make the Salad
Combine vinegar, garlic, 3 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large mixing bowl. Taste and add more salt and pepper if needed. Add Roma tomatoes, arugula, shallots (to taste), and green beans and toss to combine.
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6 Plate the Dish
Spread amaranth on a plate. Place salad on top and garnish with Parmesan cheese, pine nuts, and popped amaranth.
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