Amaranth and Roast Veggie Salad
Ingredients
Preparation
1
Cook the amaranth with about a cup of water until it reaches a sticky consistency
2
Cut the onion roughly into chunks
3
Add the onion and diced pumpkin to a tinfoil lined baking tray
4
Drizzled over the olive oil and sprinkle with the herbal salt and pepper
5
Put into a hot oven and roast until the edges of the pumpkin go crispy
6
Just before the veggies are done, throw in the baby tomatoes
7
Coat the veggies in the cooked amaranth
8
Tear a few rocket leaves
Tools
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About
Amaranth is a gluten free grain, which I stumbled upon quite by accident. I knew nothing about Amaranth-- I had never even heard of it before. So, I did what any self respecting person would do and I googled it (after I bought it and took it home that is). It is a tiny grain, which I assumed would fluff up like couscous, but it doesn't-- in fact it goes sticky-- so it would also be perfect as a breakfast porridge.
Yield:
2
Added:
Friday, March 12, 2010 - 8:48am
