- 1/2 cup (1/4-inch) diced peeled Yukon gold potato
- 1 cup lightly packed mint leaves
- 1 cup lightly packed cilantro leaves and stems
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon kosher salt
- 1 serrano pepper (stem removed), coarsely chopped
- 2 cups Popped Amaranth
- 1/2 cup diced seeded tomato
- 8 teaspoons Major Grey chutney (such as Patak’s)
- 2 tablespoons minced red onion
- Cilantro leaves
- calories 139
- fat 1.5 g
- satfat 0.3 g
- monofat 0.3 g
- polyfat 0.6 g
- protein 4 g
- carbohydrate 28 g
- fiber 2 g
- sugars 7 g
- Est. Added Sugars 5 g
- cholesterol 0 mg
- iron 2 mg
- sodium 178 mg
- calcium 43 mg
How to Make It
Place potato in a small saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain and set aside.
Place mint, cilantro, 1/4 cup water, juice, ginger, salt, and serrano in a mini blender; process until completely pureed and sludgy-looking, scraping sides as needed. This should yield about 1/2 cup; you’ll use only 1/4 cup for this recipe.
Place 1/2 cup Popped Amaranth into each of 4 bowls. Top each serving with 1 tablespoon mint-cilantro chutney, 2 tablespoons potato, 2 tablespoons tomato, 2 teaspoons Major Grey chutney, and 1 1/2 teaspoons onion; toss well to combine. Top with cilantro leaves.
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