This rich and delicious veggie stew paired together with nutty amaranth is a terrific choice if you have a hankering for pasta

…but would prefer a bowl of nutritious grains over fiber devoid processed carbs. It’s really remarkable how much it reminds me of pasta. This dish is even better though, because you get the flavor of the saucy veggies full out in every bite. You’ve guessed it – I’m one of those people that likes a few pieces of pasta to a big bowl of delicious veggie or meat filled sauce.

The veggies look less saucy here after being refrigerated. Once heated up they’ll get all juicy once again.

Cooking Notes

The grains and the sauce take about the same amount of time to make, so get the grains going and then push on with the sauce. The grains can also be cooked in advance, then just warmed up in a pan with some water. Get the full details on preparing amaranth here >>>

I suggest cooking a big batch of Amaranth that’ll last you a few days and storing it separately as I did above. This way you’ll be able to mix and match and create more versatility. Have the sauce alone, as a side dish to fish or meat, over greens or with another grain. You can eat your Amaranth in a variety of other ways too.

The Pasta Cure: Veggie Amaranth Stew

Created by Patryce Kinga Bak on May 13, 2016

This rich veggie stew paired together with nutty Amaranth is a terrific choice if you have a hankering for pasta, but would prefer to eat carbs that are as nutritious as they are delicious.

Prep Time: 15m
Cook Time: 30m
Total Time: 45m

Serves: 4

Ingredients

Amaranth

2 cups Amaranth, dry
6 cups Filtered Water

Stew

3 tablespoons Coconut Oil or Butter
1/2 cup Red Wine
1 cup Water or Broth (add more as needed)
1 tablespoon Apple Cider Vinegar
2 medium Onions, chopped
4 Garlic Cloves, minced
1 Poblano Pepper, chopped
2 medium Potatoes (use Blue Potatoes if you can get \'em), 1/2 inch cubes
1 large Heirloom Tomato, chopped
3 smallish Sweet Potatoes, sliced about 1/4 inch or thinner
5 medium Carrots, thinly sliced (same as sweet potatoes)
Handful of string beans, chopped
4 leaves Kale or Chard, chopped

Garnish

Dollop of Fresh Chèvre
Handfull of Parsley, chopped or just the leaves

Instructions

Using a fine mesh strainer, rinse amaranth. Combine with water in a medium sized pot. Bring to a boil, cover and cook for 25 minutes. Add salt to taste towards the end of cooking time.
Using a 12" pan sauté chopped onions in butter over medium heat until they're near translucent, about five minutes.
Add chopped garlic and poblano pepper. Sauté for 30 seconds.
Add water and red wine, along with the chopped potatoes. Bring to a boil. Cover pan and let simmer on medium heat.
While the potatoes are cooking chop the rest of the ingredients and add in the following order.
Slice and toss in the sweet potatoes. Next the carrots. Then the chopped tomato and juices. Check if the mixture needs more water. You'll want the consistency to be saucy. Keep it simmering until the potatoes are falling apart. About 20 minutes.
Towards the end of the cooking time, add string beans. Once the heat is off, add chopped kale and parsley. These will wilt, but retain the nutrients.
Combine with the warm amaranth and stir.
Top with fresh parsley and goat cheese if you please.