Fronk Recipes

Amaranth Bowl with green beans, tomatoes, arugula, and Parme

2 servings


40 minutes

total time


2 Roma Tomatoes

¾ cup Amaranth

5 oz. Green Beans

3 oz. Baby Arugula

1 Shallot

Info 1 oz. Pine Nuts

1 fl. oz. White Balsamic Vinegar

Info 1 oz. Shaved Parmesan

2 Garlic Cloves


Pop the Amaranth

Place a small pot over high heat and have a cover ready. When pot is hot enough that a couple drops of water sizzle, add 1 Tbsp. amaranth and cover immediately. Hold cover and handle and shake pot vigorously over heat for 20 seconds. Uncover and immediately remove popped amaranth to a plate.

Cook the Amaranth

Pour 1 cup water in pot used to pop amaranth, cover, and bring to a boil. Add 1/4 tsp. salt and remaining amaranth. Return to a boil, reduce heat to medium, cover, and cook 18 minutes. Uncover and cook 2-4 more minutes, or until remaining water evaporates. Amaranth should be tender, but with a slightly crunchy exterior. It will look like wet sand. Remove from heat and set aside.

Prepare the Remaining Ingredients

Trim green beans and cut into 1" pieces. Cut Roma tomatoes into 1/2" dice. Peel and halve shallot. Slice thinly. Mince garlic.

Cook Pine Nuts and Green Beans

Place a medium pan over medium heat and add pine nuts. Cook 3-5 minutes, stirring frequently, until golden and toasted. Remove to a plate and set aside. Add 1/4 cup water to same pan and bring to a boil over high heat. Add 1/4 tsp. salt and green beans. Cover and cook 2-3 minutes, or until beans begin to get tender. Set aside to cool.

Make the Salad

Combine vinegar, garlic, 3 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large mixing bowl. Taste and add more salt and pepper if needed. Add Roma tomatoes, arugula, shallots (to taste), and green beans and toss to combine.

Plate the Dish

Spread amaranth on a plate. Place salad on top and garnish with Parmesan cheese, pine nuts, and popped amaranth.


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2 servings


40 minutes

total time
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