Photo: Oxmoor House
4 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

Bring 1 1/2 cups cold water and amaranth to a boil in a medium saucepan; reduce heat, cover, and simmer 20 minutes or until water is almost absorbed (it will have the appearance of mush).

Step 2

While amaranth cooks, combine cucumber and next 11 ingredients in a large bowl.

Step 3

Place amaranth in a sieve, and rinse under cold running water until room temperature; drain well, pressing with the back of a spoon. Add to cucumber mixture; toss to blend. Add cheese; toss gently. Garnish with lemon wedges, if desired.

Chef's Notes

It's important that the amaranth is placed in a fine mesh sieve. The grain is so tiny that it will slip through a traditional strainer. If one is not available, place the cooked amaranth on a large baking sheet, and spread it in a thin layer so it will cool without clumping together.

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Cooking Light Gluten-Free Cookbook

Ratings & Reviews

hacktrose's Review

June 05, 2013
I've tried multiple amaranth recipes and this is by far the best! Amaranth tends to be a bit gritty, but cooking it gives it a smoother texture. Awesome flavors all mix together, makes a great to-go meal. My husband forgot the feta a few times, but said it was good even without it. Will definitely make this again.