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
- 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.
- 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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