CookEatShare также доступен на языке: English
Закрыть

Рецепт Amaranth and Roast Veggie Salad

click to rate
1 голос | 2568 визитов

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.

Подготовка:
Приготовление:
Порций: 2
Tags:

Ингредиенты

Cost per serving $0.99 view details
  • 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

Инструкции

  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

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%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment