Amaranth Spinach Coconut Lime Pilaf
A bright, vegan grain pilaf combining nutty amaranth with creamy coconut milk, fresh spinach, and zesty lime. Finished with cilantro and a hint of garlic, this dish works as a vibrant side to grilled vegetables or beans, or as a light main on its own.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 45 min
- Makes
- About 3 cups (serves 4 as a side)
Steps
Before you start
- Rinse the amaranth thoroughly under cold water in a fine-mesh strainer to remove any bitter coating
- Have all ingredients measured and prepped before you begin cooking
- If using canned coconut milk, shake it well before opening
Bloom aromatics
- Heat the olive oil in a medium 3-quart saucepan over medium heat.
- Add the diced shallot and minced garlic, stirring occasionally, for 2–3 minutes until fragrant and the shallot begins to soften.
- Do not brown.
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Ready when: Shallot is soft and garlic is fragrant
Tip: Keep heat at medium to prevent browning, which can make the dish bitter
Toast the amaranth
- Add the rinsed amaranth to the pan, stirring constantly for 2 minutes.
- You'll hear a light crackling sound and smell a nutty aroma—this toasting step deepens the grain's flavor.
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Ready when: Grains smell nutty and sound slightly crispy when stirred
Tip: Don't skip this step; toasting prevents the pilaf from tasting raw or bland
Add liquid and salt
- Pour in the coconut milk and vegetable broth, stirring well to combine.
- Add the sea salt.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover with a lid, and simmer for 15–18 minutes.
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Ready when: Liquid is fully absorbed and amaranth grains are translucent and tender
Tip: Keep the lid on to trap steam; peeking too often slows cooking
Fold in spinach and rest
- Remove the pan from heat.
- Without lifting the lid, let it sit for 2 minutes.
- Then stir in the fresh spinach using a spatula, folding gently until it wilts into the warm grains (residual heat will wilt it in about 1–2 minutes).
- Do not stir vigorously or the amaranth will become mushy.
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Ready when: Spinach is completely wilted and evenly distributed throughout
Tip: Add spinach only at the end so it stays bright green and maintains texture
Finish with lime and cilantro
- Drizzle in the fresh lime juice and lime zest.
- Stir gently to combine.
- Taste and adjust salt if needed.
- Fold in the chopped cilantro and a pinch of red pepper flakes if using.
- Fluff with a fork before serving.
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Ready when: Lime and cilantro are evenly distributed; grains are light and separate
Tip: Add lime juice last to preserve its brightness and avoid any bitter notes
Good to know
Tips
- Amaranth can become gummy if overcooked or stirred too much after cooking; aim for tender but intact grains by using the exact liquid ratio and keeping the lid on during cooking
- For extra flavor, bloom a whole dried chile (like ancho or guajillo) in the oil before adding the shallot, then remove before serving, or add ½ teaspoon of cumin and coriander to the toasted amaranth
- This pilaf pairs beautifully with black beans, grilled fish, or roasted root vegetables. Serve warm or at room temperature
- To make it heartier, stir in cooked black beans or lentils when you add the spinach
Make ahead
Prepare this pilaf up to 1 day ahead. Cool completely, transfer to an airtight container, and refrigerate. Reheat gently on the stovetop over low heat with a splash of vegetable broth or water, stirring occasionally for 5–7 minutes, or microwave in a covered bowl in 1-minute intervals, stirring between each, until warm throughout. The lime juice and cilantro are best added fresh before serving.
Storage & reheating
Room temperature (up to 2 hours): Cover loosely with foil or a clean cloth. Refrigerator (up to 4 days): Store in an airtight container. Freeze (up to 2 months): Cool completely, transfer to a freezer-safe container or bag, and label with the date. Thaw overnight in the refrigerator before reheating. Reheat gently with a little extra liquid.
Substitutions
- vegetable broth or water → Water or low-sodium chicken broth. Water works well but use chicken broth if you want extra savory depth (the dish will no longer be vegan with chicken broth)
- fresh baby spinach, loosely packed → Swiss chard, kale, or collard greens (chopped into bite-sized pieces). Hardy greens may need 1–2 extra minutes of cooking time folded into the hot pilaf
- unsweetened coconut milk (full-fat) → Cashew cream or plant-based milk (unsweetened oat or almond). Use full-fat versions for creaminess; reduce broth by ¼ cup if using a thinner liquid to maintain the correct liquid-to-grain ratio
- fresh cilantro, chopped → Fresh parsley, mint, or a combination of both. Cilantro is traditional in Latin American cooking, but parsley or mint offer a milder herbal note
