Автор - | 08.03.2019

Amaranth is rightly called the champion in the content of vegetable protein. Moreover, the quality of this protein surpasses the well-known plants such as beans, soybeans and peas. Surprisingly, the people of Japan equate shchiritsa greens to squid meat: a lot of various dishes are prepared from it.

Amaranth leaves can be sour, pickled, dried, pickled. They are ideal as a base for drinks, juices and tea. One of the most expensive vegetable oils is also produced from shchiritsa. Lightly roasted seeds can completely replace poppy and nuts in any confectionery product.

Still not convinced that it is time to include amaranth in your diet? Then today you will learn at once several interesting, tasty, useful and rather simple recipes.

Amaranth Cocktail


  • pear – 1 piece;
  • banana – 1 piece;
  • chia seeds – 1 tablespoon;
  • amaranth leaves – a small bunch;
  • dates – 4 pieces;
  • water.


In the evening, pour chia seeds with 100 grams of water and leave to soak overnight. In the morning, all you have to do is to send all the ingredients listed above to a blender and add a little more water.

Stir everything to a very fluid state. The consistency of the drink is easy to vary: add or reduce the amount of water.

Breakfast, which will charge you with maximum energy, is ready! It is believed that any smoothies should be consumed separately from the rest or 40-50 minutes before breakfast. True, it is difficult to imagine a working person who has such a huge amount of time to wait for the assimilation of useful elements. For people in a hurry, the best option is to drink a smoothie at the very beginning of their morning meal.

Amaranth pate


  • amaranth leaves – 300 grams;
  • salt – to taste;
  • vegetable oil – 1 tablespoon;
  • onion – 1 piece;
  • carrots – 1 piece;
  • bay leaf, pepper – to taste;
  • egg – 1 piece.


Boil the leaves in lightly salted water for 10-15 minutes. Allow them to cool completely, and then pass through a meat grinder.

Separately, fry onions and carrots in a pan. Already at the very end of cooking zazharki, add the resulting mash from amaranth and fry for about 7 minutes. After this time, it only remains to enrich the taste with spices: salt, sugar, bay leaf or pepper and peas – choose what you like more.

Remove from heat and, without delaying a minute, beat a raw egg into the mass and mix everything quickly. Pate is ready!

Serve a snack best with spicy tomato sauce or sour cream.

Amaranth porridge with zucchini


  • amaranth seeds – 200 grams;
  • zucchini – 2-3 pieces;
  • vegetable oil – 1 tablespoon;
  • water – 400 ml;
  • spices to taste.


Cut the zucchini into small cubes and send to fry in a frying pan with a small amount of vegetable oil for about 3-4 minutes. Next, sleep in the pan amaranth and also give fry for a couple of minutes. After the specified time, pour in 2 glasses of water and add all selected seasonings. Garlic, basil, oregano, parsley, rosemary, cumin and, of course, the usual black pepper salt are ideal here.

When the water starts to boil, reduce the heat and let the dish cook. This will take about half an hour, during which time a layer of dense water is formed on the surface of the cereal. It will just need to mix gently, thereby allowing the croup to absorb all the liquid.

This interesting dish has a pleasant nutty flavor, slightly reminiscent of the taste of fried chicken. In general, you definitely like it!

If you like more porridge, add a little more water to the amaranth than stated, and cook for 10 minutes longer.

Amaranth Dumpling


  • amaranth leaves – 300 grams;
  • egg – 1 piece;
  • flour – 3 tablespoons;
  • spring onions, parsley and dill – on a small bunch;
  • salt and pepper to taste.


Pound the flour with the egg and, by slightly adding water, knead a rather steep dough. To it it is necessary to add pre-chopped amaranth leaves and other herbs. If desired, sprinkle the mixture with salt and pepper, knead it thoroughly again.

Boil the water in a small saucepan. Arm yourself with a wet teaspoon, pinch off small pieces of dough and send them to boiling water. When the dumplings pop up – they are ready.

Amaranth soup


  • amaranth leaves – 300-400 grams;
  • potatoes – 5 pieces;
  • onions – 3 pieces;
  • carrot – 1 piece;
  • vegetable oil – 3 tablespoons;
  • egg – 2 pieces;
  • bay leaf, peppercorns – to taste;
  • salt and greens to taste.


Peel the potatoes and slice them into rather thin straws. Dip in hot water and bring to a boil. Now add crushed amaranth leaves and two noodles in noodles to the soup.

In a frying pan, fry onions and carrots in a small amount of oil until golden. Season the fried soup with about 20 minutes from the start of cooking.

It is best to serve this dish with personally cooked crackers.

Ask for what eggs, because they did not appear in the recipe? For serving: pour the soup into plates, add to each half a boiled egg and sprinkle all with greens.

Amaranth milk soup


  • amaranth seeds – 5-6 tablespoons;
  • milk – 2 liters;
  • salt – to taste.


Boil the milk and add 3 tablespoons of amaranth for each liter. Throw as much salt as you think necessary. Boil all 30 minutes.


Here is a simple dish. Serve the soup with a little butter.

If you like sweets, you can make a “dessert” variation of this dish: just add sugar when cooking. Then, if desired, of course, when serving, put 1-2 tablespoons of your favorite jam on each plate.

Amaranth with Spinach Mushroom Sauce


  • amaranth seeds – 200 grams;
  • water – 500 ml;
  • olive oil – 1 tablespoon;
  • spinach – 200 grams;
  • tomatoes – 2 pieces;
  • mushrooms – 200 grams
  • basil – a small bunch;
  • oregano – 1.5 tsp;
  • garlic – 1 clove;
  • onion – 1 piece (small).


Cut the mushrooms into thin slices, crush the garlic or chop finely. Also chop onions finely.

Fill amaranth with water with a pinch of salt. Put the pot on the stove, bring to a boil and, reducing the heat, cook for 20-25 minutes. It may take longer, but it is important that the water from the porridge is completely evaporated. Remove the pan from the heat, cover and allow to stand for about 10 minutes.

As long as everything described above is boiling, cook the spinach. To do this, rinse the leaves several times in running water, put them in boiling water and cook until soft. Remove the skin from the tomato. To do this, you just need to dip it in boiling water. Cut the tomato into large pieces.

Heat vegetable oil in a frying pan and send garlic and onion to it. Cook until soft last. Now it remains to add mushrooms, tomatoes, basil, oregano and a tablespoon of water to the pan. Pepper and salt to taste and cook for another 5 minutes.

Add the spinach leaves to the tomatoes, pre-mash the past with a fork. Cook for 10 minutes. Warm amaranth must be watered with the resulting sauce and can be served!

Amaranth caviar


  • amaranth seeds – 200 grams;
  • herring – 1-2 pieces;
  • tomato juice – 200 grams;
  • onions – 4 pieces;
  • vegetable oil – 200 grams.


Mix tomato juice with vegetable oil and bring the resulting mixture to a boil. Pour the amaranth to it and boil a thick, but, if possible, crumbly porridge. Remove from heat and allow to cool.

Clean bones and skins from the herring. Skip the fish and onions through the meat grinder, getting “minced”. Try to mix it so that it comes out more or less homogeneous. Add the mince to the porridge and mix everything thoroughly.

Of course, not everyone will like this dish. But, most likely, lovers of fish and seafood will delight him. Such “caviar” can be enjoyed both on weekly dinners and on holidays.

These are delicious, healthy and fairly simple dishes can be prepared from amaranth. Their advantage over the usual is that they have not yet become boring. True, there is one drawback: not every conservative will want to experiment like that, because, in the understanding of many people, amaranth is nothing more than a kind of weed. Our site was created to convince them! I hope this recipe will work out!

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