Description
A nutritious bowl featuring amaranth and a variety of fresh vegetables.
Ingredients
Scale
- 1 cup amaranth
- 2 cups water
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1/2 cup cherry tomatoes
- 1/4 cup diced onions
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Rinse the amaranth under cold water.
- In a pot, combine amaranth and water. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- In a skillet, heat olive oil over medium heat.
- Add onions and bell peppers. Sauté until soft.
- Add spinach and cherry tomatoes. Cook for another 5 minutes.
- Season with salt and pepper.
- Serve the vegetables over the cooked amaranth.
Notes
- Store leftovers in the fridge for up to 3 days.
- You can add your choice of protein for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg