Amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine, which are generally low in other grains. Amaranth is packed with iron and calcium, and its fiber content is triple that of wheat. Amaranth is completely gluten-free. What’s more, it is an especially digestible grain, making it a traditional food for people recovering from illness or transitioning from a fast or cleanse.
2 1/2 cups low-sodium vegetable broth (or you can use water)
1 cup amaranth
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
For the amaranth: Combine amaranth with 2 1/2 cups broth (or water) in a pot and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes, until grains are fluffy and liquid is absorbed.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the amaranth and toss until all the ingredients are coated. Transfer the amaranth to a bowl. Season with salt and pepper, to taste, and serve.