Roasted Kalamata Olive and Crispy Breadcrumb Amaranth

Name: Roasted Kalamata Olive and Crispy Breadcrumb Amaranth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (200 g) amaranth grain; 2½ cups (600 ml) water; 1 cup (100 g) panko breadcrumbs; 2½ tablespoons (38 ml) extra-virgin olive oil; 1 tablespoon (3 g) fresh rosemary leaves, finely chopped; ¾ cup (140 g) pitted kalamata olives, roughly chopped; 1 clove (5 g) garlic clove, minced; 2 tablespoons (30 ml) fresh lemon juice; 1½ tablespoons (23 ml) extra-virgin olive oil; pinch red pepper flakes; to taste sea salt; to taste freshly ground black pepper; ⅓ cup (75 g) crumbled feta cheese (optional); 2 tablespoons (8 g) fresh parsley leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Nutty, popped amaranth grains are folded with crispy rosemary breadcrumbs and briny kalamata olives, then finished with a light lemon vinaigrette. This toasted Mediterranean side dish has a satisfying crunch and works beautifully alongside roasted vegetables, grilled fish, or as a light lunch with feta cheese. The breadcrumb topping adds texture and richness, while the olives bring savory depth—no heavy cooking oil needed.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Measure amaranth before cooking—it triples in volume when popped
Have all ingredients prepped and ready; the dish comes together quickly once cooking begins
Use good-quality kalamata olives; their flavor is essential to the dish

1
Toast amaranth grains
- Place 1 cup (200 g) amaranth in a medium saucepan (no oil needed).
- Over medium-high heat, stir constantly with a wooden spoon for 3–4 minutes, until the grains become fragrant and a few begin to pop.
- Listen for crackling sounds and watch for the grain color to deepen slightly.
- This toasting step unlocks the nutty flavor.
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Ready when: Grains are fragrant and beginning to pop; color has deepened
Tip: Do not walk away—toasted amaranth can scorch quickly. Stir constantly.
2
Simmer amaranth
- Add 2.5 cups (600 ml) water to the toasted grain.
- Bring to a simmer, then reduce heat to low.
- Cover the saucepan and cook for 18–20 minutes, until all water is absorbed and the grains are tender and have popped open, revealing a light, creamy center.
- The grain should look fluffy, not mushy.
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Ready when: All water absorbed, grains tender and popped open, mixture fluffy
Tip: Resist the urge to lift the lid early. Let steam do the work. A grain bitten in half should be soft, not crunchy.
3
Toast breadcrumbs and rosemaryOven 375°F / 190°C
- While the amaranth cooks, preheat your oven to 375°F (190°C).
- On a small sheet pan, combine 1 cup (100 g) panko breadcrumbs, 2.5 tablespoons (38 ml) olive oil, and 1 tablespoon (3 g) finely chopped fresh rosemary.
- Toss until the breadcrumbs are evenly coated.
- Spread in an even layer and toast for 6–8 minutes, stirring halfway through, until golden brown and fragrant.
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Ready when: Breadcrumbs are golden brown and fragrant; no pale spots remain
Tip: Stir halfway through to ensure even toasting. Watch closely in the last 1–2 minutes; they darken quickly.
4
Prepare vinaigrette
- In a small bowl, whisk together 2 tablespoons (30 ml) fresh lemon juice, 1.5 tablespoons (23 ml) extra-virgin olive oil, 1 minced garlic clove, a pinch of red pepper flakes, and a small pinch of sea salt.
- Set aside.
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Ready when: Ingredients are combined and emulsified
Tip: Whisk vigorously to help emulsify the oil and lemon juice; it will thicken slightly.
5
Combine amaranth and olives
- Transfer the cooked amaranth to a large mixing bowl (it will cool slightly as it sits).
- Add 0.75 cup (140 g) roughly chopped kalamata olives.
- Fold gently with a spatula to combine, being careful not to crush the tender grains.
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Ready when: Olives and amaranth are evenly mixed
Tip: Fold gently—aggressive stirring breaks the popped grain structure and makes the dish mushy.
6
Dress and finish
- Pour the lemon vinaigrette over the amaranth-olive mixture and fold to coat evenly.
- Add the toasted rosemary breadcrumbs and fold gently until just combined.
- Season to taste with sea salt and freshly ground black pepper.
- If using, top with crumbled feta cheese and fresh parsley.
- Serve warm or at room temperature.
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Ready when: All ingredients are evenly combined and well-coated
Tip: Add the breadcrumbs just before serving if the dish will sit for a while; they stay crispest this way. Leftovers can be stirred and gently reheated.

Good to know

Tips

Amaranth is naturally gluten-free and high in protein, making this dish filling even in modest portions. It pairs beautifully with roasted beets, grilled fish, or crispy chickpeas for a complete meal.
The key to this dish is contrast: soft, nutty amaranth against crispy breadcrumbs and briny olives. Toast the breadcrumbs generously and add them at the last moment so they stay crunchy.
If you prefer a lighter version, reduce the olive oil in the breadcrumbs to 1.5 tablespoons (23 ml) and increase it slightly in the vinaigrette for a cleaner flavor.
Leftover cold grain is excellent the next day folded into a salad with cucumber, tomato, and a sprinkle of feta—it becomes a protein-packed lunch bowl.

Make ahead

Amaranth can be cooked 2 days ahead, stored covered in the refrigerator, and folded with olives and vinaigrette just before serving. Toast the breadcrumbs up to 4 hours ahead and store in an airtight container; add them just before serving to preserve crispness.

Storage & reheating

Keep covered in the refrigerator for up to 3 days. The breadcrumb topping will soften; refresh by reheating gently in a wide skillet over low heat for 2–3 minutes, stirring gently, then top with fresh toasted breadcrumbs if desired. Do not freeze.

Substitutions

panko breadcrumbs → Regular dry breadcrumbs or crushed sourdough bread. Panko gives the most dramatic crunch, but regular breadcrumbs work; reduce the amount slightly as they compact more when toasted.
pitted kalamata olives → Green castelvetrano olives or mixed marinated olives. Use any briny, flavorful olive; adjust the amount to your salt preference.
fresh rosemary leaves → Fresh thyme or dried oregano. Use half the amount of dried herbs. Thyme is delicate and won't overpower; oregano is earthier.
crumbled feta cheese → Grated Pecorino Romano or crumbled goat cheese. Both add a salty, tangy contrast; goat cheese is creamier, Pecorino more assertive.