Автор - | 29.01.2019

All over the world, there is a tendency to give preference to healthy nutrition and environmentally healthy food. On the pages of food bloggers who promote a healthy lifestyle and conscious nutrition, on culinary accounts you can see a lot of beautiful pictures, which captured mouth-watering dishes with microgrinami, among which there is often amaranth. The dishes with amaranth microgreens are actively included in the menu by restaurants, both domestic and foreign.

The menu with amaranth microgreen is not a whim of cooks
Microgreen amaranth as a decoration of a dish and part of a healthy diet. Today amaranth microgreen has become not just a decoration of gourmet dishes, but also part of the policy of many restaurants that include it on their menu according to the advice of well-known nutrition experts. However, for the sake of justice, it should be noted that the current food trend appeared in the late 80s of the last century: it was at that time that California first dishes with microgreen appeared, and in 1998 tiny greens were actively grown in the USA, and the demand for it increased. According to Cheryl Kaiser and Matt Ernst from the College of Agriculture, Food and the Environment at the University of Kentucky, the demand for microgreen increased especially after it became the national trend of fine dining in 2006.

The increase in the popularity of amaranth microgreen is not only influenced by fashionable gurus of healthy eating. In 2012, the USDA conducted a study, and based on the results, it was proved that microgreens are not only a beautiful decoration to the dish, but also have high nutritional value. They contain 5-30 times more nutrients, vitamins, microelements, antioxidants than ordinary greens in adulthood. Against the background of the growing popularity of amaranth microgreen, studies were conducted aimed at identifying its peculiarities of influence on the organism. The results show that with constant use of microgrin amaranth decreases the risk of developing a number of diseases.

1. Amaranth microgreen is a source of polyphenols – a class of antioxidants that prevent heart disease.
2. Minimizes the risk of Alzheimer’s disease.
3. It is the type of stress that interferes with the proper entry of sugar into the cells, decreases, and the fight against diabetes is activated.
4. Strengthens the nervous system.
5. Reduces the risk of various types of cancer.
6. The process of skin regeneration is activated.
7. Puffiness decreases.
8. Strengthens hair and nails.

The healing and healing properties of amaranth microgreen are due to the presence of a large number of useful substances. Here, the vitamins of groups B and C, carotene, rutin, as well as the content of a large amount of almost perfect protein, vegetable fat and fiber.

Benefit plus the attractiveness of amaranth microgreen
Amaranth microgreen is valued by supporters of healthy eating not only for its healing qualities. Fans of cooking can conduct various experiments with microgrines. Thus, microgreen can be eaten raw, made into salads, supplemented with sandwiches, rolls, and miniature leaves can be crushed and added to juice or smoothies. Amaranth microgreen is also used as a side dish for pizza, soups, scrambled eggs, curry and other warm dishes. All this makes it possible to increase the aesthetic appeal and the overall impression of the dish.

According to the chefs of many restaurants, amaranth microgreen is best suited for use in raw form, since the delicate nature of miniature plants does not withstand strong heat exposure. They have a soft, earthy taste, which serves as an excellent complement to sweet and salty dishes, and microgreen is better to use as a side dish. It can be cut into pieces of salmon or pasta, put in sandwiches and mixed with green salads. Moreover, it is best to add amaranth greens at the very last stage of cooking: if it is subjected to prolonged heating, the delicate leaves fade. Therefore, microgreens in dishes do not withstand strong dressings and sauces. Micro Red Amaranth goes well with green apples, oranges, carrots, sweet peppers, onions and seafood.

Today, creative cooks use amaranth microgreen to enhance the visual appeal of their culinary dishes. Micro Red Amaranth continues to be popular due to its bright color and the conviction of cooks that consumers first eat the dish with their eyes, and this is especially true when people choose to dine away from home. American art chef Alison Crispin is confident in the second consumer feature. In her opinion, in the dish it is necessary to balance the taste, color and texture, and it should be done “as an artist’s pallet”, and bright purple, red or green amaranth leaves give the dish with a more attractive look.

Many cooks for their restaurants and cafes are trying to grow microgreens, including amaranth, in order to serve freshly cut. This happened, in particular, in Kiev restaurant «Eight». It is also practiced to order the microgrines located in the environment where they grew, and this prolongs their useful life and keeps them fresher. To make the harvesting process less time consuming, a chef’s knife is used and the greens are cut horizontally, like fish fillets. You can speed up the process of cutting green with the help of mechanized scissors.

According to experts, today microgreen amaranth is a growing market segment in developed countries. Restaurant chefs use these plants to add unusual flavors, colors and creative presentation to the dishes offered to high-end consumers who care about their health.

Price and other features of amaranth microgreen
Immediately, we note that in terms of price, microgreen amaranth costs almost the same price as greens from other crops. The cost of the dish in the restaurant depends mainly on other components (it is more combined with meat and fish of various kinds) and the price policy of the establishment. However, in its composition and quantity of nutrients microgreen amaranth significantly exceeds the greens of any other type.

Amaranth microgreen contains more than 8 vitamins, as well as amino acids, almost perfect protein. Here, vitamins C, E, A, B6, B12, D, K, as well as substances such as:
• lutein;
• potassium;
• iron;
• zinc;
• magnesium;
• copper.

The properties of amaranth microgreen are often becoming a topic of scientific research. In particular, researchers from the Department of Nutrition and Food Industry at the University of Maryland obtained results that indicate that amaranth microgrin contains a record high amount of phytonutrients, antioxidants, vitamins and minerals. It should be noted that the properties of 25 species of microgreen were studied.

Recipes and tips from chefs
Among the many recipes, you can choose more complex, but the dishes for them look extremely presentable, and simple, using which you can prepare mouth-watering and healthy dishes. So, the dish with tuna, avocado, microgreen and several other components looks quite presentable.

Vitamin mini cake

dish with seafood and amaranth microgreen as a source of omega-3

It takes about 5 minutes to cook.

• 5 avocados for mashed potatoes;
• 2 tablespoons of lemon juice;
• 3 finely chopped onions;
• 2½ cups peeled and chopped cucumbers;
• salt and pepper to taste
• 600 g of raw or cold-smoked salmon, finely diced (you can take shrimp instead of salmon);
• 2 tablespoons of chopped dill;
• 1 cup (bunch) of microgrin amaranth.

Prepare mashed avocado, put it in a bowl and mix with lemon juice, green onions and cucumber. Season to taste with salt and pepper. In a separate bowl, mix the salmon pieces with dill and season to taste with salt and pepper.

It is necessary to take ten ring forms measuring 6–8 cm in size by ten small plates for serving (empty cans with a diameter of 7 cm with both ends removed, but watch out for sharp edges). Divide half the avocado mixture between the forms and gently press down with a teaspoon. Divide the salmon mixture on top of the avocado and smooth evenly. The rest of the mashed avocado lay on top of salmon in each serving and align the tops. Cool, and then you need to raise the form. Decorate the tops with garnish with microgreens and sprinkle with salt and pepper.

Salad with carrots and amaranth microgreens


• 1 carrot, large, peeled;
• 1 green apple, fried in butter;
• 1 green, finely chopped leaf (Peking) cabbage;
• 1 small onion, thinly sliced;
• a handful of amaranth microgreens.

For refueling
• 1 tablespoon of orange juice;
• 1/2 tablespoon of olive oil;
• salt and pepper to taste.


Lay the ingredients in layers, starting with finely chopped cabbage, then an apple, then a carrot and cover with amaranth, which will cascade down.

Microgreen with avocado and beetroot

This, according to chefs and connoisseurs of gourmet cuisine, is “a very, very tasty salad,” but success depends on properly selected and prepared ingredients. Beetroot is better for him to bake – it turns out to be both tastier, and juicier, and more beautiful. Avocados should always be ripe, so if you bought another solid fruit, let it lie for a few days at room temperature. Olive oil should certainly be fresh.

For salad:

• 1 cup (bundle) of microgreen;
• 1 bright red, peeled and diced beets;
• 1 half avocado, peeled and diced;
• 1/2 cup chopped carrots;
• 1/4 cup chopped walnuts.

For refueling
• 1 tablespoon of extra virgin olive oil;
• 1 tablespoon of lemon juice;
• 1 clove of chopped garlic (optional);
• to taste salt and pepper.

If the soil remains on the microgrines, they should be washed a little and air-dried in a colander for a few minutes (they are very fragile, therefore they should be handled with care). Place the micro-green leaves in a bowl and add the remaining salad ingredients. All mixed and refilled salad.

More than 50 recipes for the simplest use of amaranth microgreen are known. You can decorate it with sushi, any sandwich, salad or soup. It is also good to mix the microgrines with lemon-orange sauce and add them to the steak. Many people like grilled hamburger with barbecue sauce, feta cheese, black pepper and microgreens, microgreen, baked in bread and muffins, salmon with lemon, sage, nuts and greens. Experimenting in the preparation of various dishes with microgrin amaranth, chefs advise not to mix them with greens larger. At the same time, microgrines themselves can be mixed, selected and cut to different lengths, if necessary, to express culinary vision. Using microgreen amaranth will help raise your favorite dishes to a higher level.

Leave a Reply

Your email address will not be published.

© 2020. ООО «Олбест»
Свидетельство №055200 от 01.09.2009