Air Fryer Charred Cherry Tomato and Olive Oil Amaranth

Name: Air Fryer Charred Cherry Tomato and Olive Oil Amaranth
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (170 g) amaranth grain; 2½ cups (590 ml) vegetable or chicken broth; ¾ teaspoon (4 g) kosher salt; 12 ounces (340 g) cherry tomatoes, mixed colors if available, halved lengthwise; 3 cloves (15 g) garlic cloves, minced; 3 tablespoons (45 ml) extra-virgin olive oil; ¼ teaspoon (1.3 ml) red pepper flakes (optional); ¼ cup (10 g) fresh basil leaves, torn; 2 teaspoons (10 ml) fresh lemon juice; freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant Mediterranean side dish pairing fluffy, nutty amaranth with burst cherry tomatoes charred to sweet intensity in the air fryer. Finished with quality olive oil, fresh garlic, and bright basil for a simple yet elegant grain medley that pairs beautifully with roasted chicken, fish, or as a light vegetarian main.

Prep: 10 min
Cook: 18 min
Wait: 22 min
Total: 50 min
Makes: 4 servings (about 1 cup per serving)

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Steps

Before you start

Preheat air fryer to 400°F (200°C)
Measure amaranth carefully—it expands significantly when cooked
Have all aromatics prepped and ready

1
Toast and cook amaranth
- In a small saucepan, combine amaranth and 2.5 cups broth with 0.75 teaspoon kosher salt.
- Bring to a simmer over medium-high heat, stirring occasionally.
- Once simmering, reduce heat to low and cover.
- Cook for 18–20 minutes until the grain is tender and the liquid is absorbed.
- The cooked amaranth should look fluffy and slightly pop when you bite it.
- Do not stir vigorously after cooking begins, as this can make it gummy.
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Ready when: Liquid is fully absorbed and grain is tender with a slight popping texture
Tip: Avoid overcooking amaranth or stirring too much—it becomes mushy if overworked.
2
Prepare tomato and garlic mixture
- While the amaranth cooks, place halved cherry tomatoes in a shallow air fryer-safe bowl or tray.
- Add minced garlic.
- Drizzle with 2 tablespoons of the olive oil and sprinkle with a pinch of kosher salt and optional red pepper flakes.
- Toss gently to coat everything evenly.
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Ready when: All ingredients are evenly coated in oil and aromatics
Tip: Halve the tomatoes lengthwise so the cut sides can char against the air fryer basket for maximum browning.
3
Air fry tomatoes and garlicOven 400°F / 205°C
- Spread the tomato mixture in a single layer in the preheated 400°F (200°C) air fryer basket.
- Air fry for 8–10 minutes, shaking or stirring halfway through, until the tomatoes are blistered and deeply charred on the cut sides and the garlic is golden and fragrant.
- Some tomato skins will split and the flesh may caramelize slightly—this is desired.
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Ready when: Tomato skins are blistered and charred, flesh is very soft, garlic is golden and fragrant
Tip: Shake the basket halfway through to ensure even charring. Don't skip the mid-point stir or some tomatoes may burn while others stay pale.
4
Rest and fluff amaranth
- Remove the saucepan from heat and let the amaranth rest, covered, for 2 minutes.
- Uncover and fluff gently with a fork, breaking up any clumps without crushing the grains.
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Ready when: Grains are fluffy and easily separated with a fork
Tip: The 2-minute rest allows residual steam to finish the cooking and makes the grains less likely to stick together.
5
Combine and finish
- Transfer the fluffed amaranth to a serving bowl or platter.
- Top with the charred tomatoes and all the oil from the air fryer basket, including any browned bits.
- Drizzle the remaining 1 tablespoon of fresh olive oil over the top.
- Sprinkle with torn fresh basil, squeeze of lemon juice (about 2 teaspoons), and a grind of fresh black pepper.
- Toss gently to combine, allowing the warm grains to absorb the oils and aromatics.
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Ready when: All components are combined and basil is evenly distributed
Tip: Add the basil just before serving so it stays bright green and aromatic. The heat of the amaranth will slightly wilt it without cooking it to dullness.

Good to know

Tips

Amaranth expands three times its dry volume when cooked, so 1 cup uncooked yields roughly 3 cups cooked. Don't double the recipe without adjusting your pot size.
For maximum charring, ensure the air fryer basket is preheated and don't overcrowd the tomatoes—they should sit in a single layer with some space between each piece so steam can escape.
The quality of your olive oil matters here since it's a finishing ingredient. Use a good extra-virgin oil with a flavor you enjoy—fruity, peppery, or mild depending on your preference.
This dish is best served warm or at room temperature. If making ahead, let the charred tomatoes cool slightly before storing, and add fresh basil just before serving to preserve its color and aroma.

Make ahead

Amaranth can be cooked up to 2 days ahead and refrigerated in an airtight container. Reheat gently in a saucepan with a splash of broth over medium-low heat, stirring occasionally. Charred tomatoes are best made fresh but can be cooked several hours ahead and brought to room temperature before combining with the amaranth and fresh basil just before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The basil will darken with time, so add fresh basil when reheating for best appearance. To reheat, warm gently in a saucepan over medium-low heat with a tablespoon of broth or water to restore moisture, about 3–4 minutes, stirring occasionally. This dish does not freeze well due to the delicate nature of the tomatoes and fresh basil.

Substitutions

amaranth grain → Quinoa or millet. Use equal parts by weight. Cooking time and broth ratio remain the same. Texture will be slightly different—quinoa is fluffier, millet is slightly crunchier—but both pair beautifully with charred tomatoes.
cherry tomatoes, mixed colors if available → Halved grape tomatoes or 1-inch chunks of regular tomato. Grape tomatoes are smaller and will char faster (5–7 minutes), while larger pieces may need the full 10 minutes. Adjust air fry time accordingly.
fresh basil leaves → Fresh mint or a mix of parsley and oregano. Mint adds a cooling brightness; parsley and oregano give a more herbaceous, slightly earthy finish. Use the same amount.
vegetable or chicken broth → Water or light chicken broth. Water will give a plainer flavor; chicken broth adds savory depth. Avoid rich, heavily salted broths as they can overpower the dish.