Our deliciously juicy red amaranth microgreens are vibrant, tender greens with a slightly sweet, earthy flavour that has hints of spinach, beet greens, and a subtle nutty undertone. They are mild in flavour compared to mature amaranth, but still bring a refreshing and slightly peppery kick. Their deep red-pink leaves not only add a burst of colour to dishes but also deliver a unique combination of delicate sweetness and mild earthy bitterness, which makes them a versatile ingredient in many culinary applications.
Delicious Pairings for Red Amaranth microgreens include:
Salads: Red amaranth microgreens make an excellent addition to fresh salads, providing both colour and flavour. Their mild, slightly sweet and earthy taste pairs beautifully with other greens like arugula, spinach, or mixed lettuce. Add them to a salad with sweet fruits (such as orange slices, strawberries, or pomegranate seeds) to contrast their earthy notes. A simple balsamic vinaigrette or citrus dressing would complement their flavor profile perfectly.
Sandwiches and Wraps: Red amaranth microgreens add a refreshing crunch and a delicate earthy flavour to sandwiches and wraps. They pair well with a variety of fillings, from grilled chicken or turkey to roasted vegetables, avocado, or hummus. Their subtle flavour works beautifully with creamy condiments like mustard, aioli, or even a tangy yogurt sauce.
Grilled Meats and Fish: Red amaranth microgreens provide a burst of colour and a slightly sweet contrast to the rich flavors of grilled meats, such as steak, chicken, or lamb. They’re also great with grilled or roasted fish, such as salmon or tuna, where the mild earthy flavour of the amaranth microgreens enhances the fish's natural sweetness and light char.
Egg Dishes: These microgreens are an ideal topping for egg-based dishes, especially scrambled eggs, omelets, poached eggs, or frittatas. Their subtle, sweet flavour pairs well with creamy or tangy ingredients like goat cheese, feta, or a dollop of sour cream. Try them sprinkled on a breakfast sandwich with egg, cheese, and bacon for added freshness.
Grain Bowls and Buddha Bowls: Red amaranth microgreens can elevate grain bowls or Buddha bowls, where their mild sweetness balances the earthiness of grains like quinoa, farro, or brown rice. They pair wonderfully with roasted vegetables (sweet potatoes, carrots, or beets), legumes like chickpeas or lentils, and proteins like grilled chicken or tofu. A light tahini or lemon dressing would enhance their flavour in these bowls.
Vegetarian Dishes: Red amaranth microgreens add a pop of colour and flavour to vegetarian dishes. They work beautifully with roasted vegetables, especially root vegetables like beets, carrots, and parsnips, as well as creamy dishes like mashed potatoes or roasted cauliflower. They also pair well with legumes, such as chickpea salads or lentil-based dishes, adding a fresh, peppery kick.
Tacos and Wraps: These microgreens bring a vibrant burst of colour and flavour to tacos and wraps. They complement fillings like grilled shrimp, fish, chicken, or even vegetarian fillings like black beans, sautéed mushrooms, or roasted sweet potatoes. Their slight sweetness and earthy undertones balance out spicy salsas, guacamole, or creamy sauces.
Cheese Platters: Red amaranth microgreens pair wonderfully with cheeses, adding a fresh, mild flavour that complements rich, creamy, or sharp cheeses. They go well with soft cheeses like goat cheese, ricotta, or brie, as well as sharper cheeses like feta or aged cheddar. Their vibrant colour and subtle flavour make them an excellent addition to a cheese platter.
Smoothies: For a savoury twist, red amaranth microgreens can be incorporated into green smoothies. Their mild flavour works well when blended with other greens like spinach or kale, as well as fruits like cucumber, apple, or lemon. Add a bit of ginger or mint to enhance the freshness and balance the earthy tones of the microgreens.
Soups: Red amaranth microgreens make a lovely garnish for soups, particularly creamy or broth-based soups. They can be added to vegetable soups, such as potato leek or carrot soup, or used as a garnish for lighter broths. Their slight sweetness and colour contrast beautifully with the richness of creamy soups or the lightness of clear broths.
Dressings and Sauces:
Red amaranth microgreens pair well with light, tangy dressings, such as lemon vinaigrette, balsamic vinaigrette, or honey mustard. Creamy dressings like tahini, ranch, or yogurt-based sauces also complement their flavour. Additionally, they work well with herb-infused oils or simple olive oil and vinegar dressings, which allow the delicate flavour of the microgreens to shine.