Amaranth and Roast Veggie Salad Recipe
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.
Ingredients
- ½ cup of Amaranth
- 1 Red Onion
- ½ Packet Diced Pumpkin
- ½ Punnet Baby Tomatoes
- Few Rocket Leaves
- Willow Creek Basil Infused Olive Oil
- Herbal Salt
- Pepper
Directions
- Cook the amaranth with about a cup of water until it reaches a sticky consistency
- Cut the onion roughly into chunks
- Add the onion and diced pumpkin to a tinfoil lined baking tray
- Drizzled over the olive oil and sprinkle with the herbal salt and pepper
- Put into a hot oven and roast until the edges of the pumpkin go crispy
- Just before the veggies are done, throw in the baby tomatoes
- Coat the veggies in the cooked amaranth
- Tear a few rocket leaves
- Toss together and there you have it, an unusual roast veggie salad!
- Serve warm
Useful Links
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 2 servings | |
| Calories 199 | |
| Calories from Fat 29 | 15% |
| Total Fat 3.44g | 4% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 319mg | 9% |
| Total Carbs 36.18g | 10% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.94g | 3% |
| Protein 7.04g | 11% |
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