Well, as I was getting ready to make some awesome quinoa I realized I was out of it!!!!! Ahhhhhhh! But, I did have a heaping cup full of amaranth. So, this is a twist on the recipe I had. Amaranth is smaller than quinoa and a little firmer crunch to it. It's texture makes me think of creamy wheat when it is prepared with more liquid. When not, it is light and fluffy. Amaranth is highly nutritious. It is actually a seed from a flower, but is fit in with the grains for its appearance. In an article I read it listed some of the nutritional qualities of 1 cup of amaranth uncooked.
26g of protein
13 g of fiber
31% Daily values of Calcium
82% Daily values of Iron
14% Daily values of Vitamin
Here are listed some of quinoa's nutritional qualities:
It is an excellent source of magnesium. 1 serving of quinoa can meet 48% of the daily value that we need.
It is rich in magnesium, iron, tryptophan, copper and phosphorous.
It is rich in protein, calcium and iron, which makes it a meat substitute for vegans.
It contains all nine essential amino acids including lysine, which is necessary for cellular renewal.
It is an excellent source of fiber and starch.
It is low in calories despite being packed with so much minerals and nutrients, which makes it ideal for dieters
It is gluten free, which makes it a great alternative to grains for people with gluten sensitivity.
You can swap out the amaranth for quinoa in this recipe. Hope you enjoy it! I loved it!
Amaranth (or quinoa) Stuffing
2 T. olive oil
1 onion minced
2 large garlic minced
2 stalks celery minced
1 heaping cup of chopped portabello mushrooms
1/2 c. chopped dates
1 3/4 c. vegetable or chicken broth
1 c. amaranth
3/4 t. sage
salt to taste
Sautee your onion, garlic, and celery in olive oil until it begins to brown. Add your mushrooms and dates and continue to saute. Then, add your amaranth and broth. Bring to a boil and then turn town heat and cover with a lid. Let it cook on simmer for 20 min. If you take the lid off and there is still too much water in the mix, turn the heat to medium and cook without the lid until enough has vaporized. Add your sage and salt to taste and Enjoy!
You have had a busy day! I love that you put the nutritional values for things--that's a lot of protein, isn't it! Who says vegans are protein deprived? I can just taste those portobello mushrooms--make that for me sometime, OK?
ReplyDeleteIs this a stuffing that someone would stuff a bird with, like for Thanksgiving? Really looks good.
ReplyDeleteno, well, I suppose you could actually. You would need to prepare it before hand and then stuff the bird. Haven't ever tried it. I think mom has though. Ask mom! I don't think I have ever cooked a turkey myself. I have done a chicken. :) I also minced my veggies very fine. My kids won't eat some veggies if they can see what they are. So, what they don't know won't bug them. :) I really liked the stuffing. The quinoa has a lighter texture.
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