Amaranth and Roast Veggie Salad
By: Leaine's Kitchen
Published: Friday, March 12, 2010 - 8:48am

Ingredients




1/2 cup amaranth
1 red onion
1/2 packet diced pumpkin
1/2 punnet (basket) baby tomatoes
few rocket leaves
basil-infused olive oil
herbal salt
pepper

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 9 Toss together and there you have it, an unusual roast veggie salad! 10 Serve warm

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.