Popped Amaranth Crunch
A crunchy topping made by popping amaranth and tossing with pumpkin seeds and spices. Great scattered on stews and salads.
Instructions
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Heat pot over high heat. Stir in amaranth; lower to medium. Stir until grains darken and about 20% pop. Stir in pumpkin and cumin seeds 30 seconds. Turn off heat, stir until popping stops.
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Transfer to bowl, stir in oregano, chili powder, and salt. Cool. Store in jar up to 1 month.
Notes
If doubling or tripling, make in batches — over 3 Tbsp amaranth burns easily.
