Amaranth and Roast Veggie Salad
Amaranth and Roast Veggie Salad might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 9g of protein, 18g of fat, and a total of 361 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $2.47 per serving. This recipe from Foodista has 5 fans. Head to the store and pick up onion, basil-infused olive oil, punnet baby tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is outstanding. Try Mum’s Roast Veggie Salad, amaranth yogurt parfait – popped amaranth parfait with fruits, and amaranth yogurt parfait – popped amaranth parfait with fruits for similar recipes.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 cup amaranth
basil-infused olive oil
pepper
1/2 packet diced pumpkin
1 red onion
few rocket leaves
herbal salt
1/2 punnet (basket) baby tomatoes
Equipment:
baking pan
oven
Cooking instruction summary:
- 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
Step by step:
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 Information:
covered percent of daily need
