Amaranth is in the same family as Quinoa. Its leaves are full of Vitamin A, B, C,and K, as well as a good source of calcium, iron, magnesium, potassium, and zinc. Amaranth is also rich in cancer fighting phenolic and anthocyanin contents.
Micro Red Amaranth greens are best suited for raw applications as their delicate nature cannot withstand high heat preparations.
They have a mild, earthy flavour that complements both sweet and savoury dishes, and they are commonly used as a garnish. They can be piled over salmon or pasta, placed in sandwiches, served over quinoa, and mixed into green salads.
Micro Red Amaranth greens are best left undressed and added only at the very final stage of finishing a dish. The delicate leaves will wilt if exposed to prolonged heat and cannot stand up to heavy dressings and sauces.
Micro Red Amaranth pairs well with green apples, blood oranges, carrots, bell peppers, onions, and seafood.
They will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator. It is recommended to use these greens immediately for the best quality and flavour.
Amaranth (tricolour) is native to Peru. Its used as a pseudo-cereal which means that it does not belong to the same food group as true grains but has similar nutritional properties.