During our #seedtravels exchanges this year in California and New Mexico, we planted and harvested Amaranth on several farms and shared recipes that highlight Amaranth, like this one for Amaranth Torta.
At Tres Hermanas Farm, we cooked and shared stories with refugees from Afghanistan as well as several African countries. In Swahili, we learned, Amaranth is known as Linga Linga. We also found that, for these refugees, as for the members of Qachuu Aloom, the tiny Amaranth seed carries difficult memories as well as hope for the future.
It is wonderful to be able to share Amaranth recipes to encourage more people to experience this powerful grain. Here, we share with you an Amaranth Torta that we made during our travels. We encourage you to try this delicious recipe at home! We recommend serving with your favorite salsa.
Olga preparing an Amaranth Torta at Wild WIllow Farm in San Diego.
Amaranth Torta
Ingredients
- 2 cloves of garlic
- 3 small onions
- 1 bunch of Amaranth leaves
- 1 bunch of broccoli
- 1 tomato
- 6 eggs
- Oil
- Popped Amaranth
- Salt
Directions
- Wash and chop up all the ingredients.
- Add 2 tablespoons of oil to pan. Sauté the garlic first, then add the onion and later the broccoli. Cook for 10-15 minutes.
- Add tomatoes and cook for 5 minutes.
- Add amaranth leaves and cook for 15 minutes, then turn the stove off.
- Beat the eggs in a bowl, and mix in all of the cooked vegetables.
- Heat up a large, flat pan. When hot, add 3 tablespoons of oil, and cover the bottom of the pan with popped Amaranth.
- Add half of the egg/vegetable the mixture over the popped Amaranth. Add another layer of popped amaranth, followed by the rest of the mixture. Add more popped amaranth on top.
- Cook for 15 minutes, then flip the torta to cook the other side.
- Add salt to taste.
Torda de Amaranto
Ingredientes
- 2 dientes de ajo
- 3 cebollas pequeñas
- 1 manojo de amaranto
- 1 racimo de brócoli
- 1 tomate
- Aceite para cocinar
- Poporopo de amaranto
- Sal al gusto
Direcciones
- Se lava y se pican todas las verduras.
- Se pone a calentar el sarten con dos cucharas de aceite. Se fríe el ajo, se sofríe la cebolla, luego se le agrega el brócoli. Se cocina de 10 a 15 minutos.
- Se le agrega el tomate, se deja ahí por cinco minutos.
- Se le pone las hojas de amaranto y se deja ahí por 15 minutos. Cuando esté listo, se saca.
- Se baten los huevos, y se hecha todo lo sofrito en el huevo y se mezcla.
- Se coloca un sarten en el fuego suficiente grande para que toda la mezcla quepa en el sarten. Cuando el sarten este caliente, se agregan 3 cucharas de aceite y se agrega un poco de poporopo de amaranto en el diagrama del sarten.
- Se agrega la mitad de la mezcla sobre el poporopo, Luego se agrega una capa poporopo otra vez y se hecha la otra mitad de mezcla. Finalmente, se agrega poporopo otra vez.
- Se cocina por 15 minutos. Luego se voltea la torta para cocinar el otro lado.
- Agregue sal al gusto.
Enjoy and share with your friends!
