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Amaranth salad with roasted vegetables Recipe

Mediterranean · Main course · 45 min total

A hearty and nutritious salad featuring nutty amaranth paired with caramelized roasted vegetables, perfect for a satisfying lunch or light dinner.

Ingredients

• 1 cup amaranth
• 2 cups water
• 1 medium eggplant, diced
• 2 medium zucchinis, diced
• 1 red bell pepper, diced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lemon juice
• 2 tablespoons tahini
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse amaranth under cold water. In a saucepan, combine amaranth and water; bring to a boil. Reduce heat, cover, and simmer for 20 minutes until water is absorbed. Fluff with a fork and let cool.
3. On a baking sheet, toss eggplant, zucchini, bell pepper, and onion with olive oil, salt, and pepper. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
4. In a small bowl, whisk together lemon juice, tahini, and garlic until smooth. If too thick, add a tablespoon of water.
5. In a large bowl, combine cooked amaranth, roasted vegetables, and parsley. Drizzle with tahini dressing and toss gently.
6. Serve warm or at room temperature, topped with feta cheese if desired.

Tips

• Store leftovers in the refrigerator for up to 3 days.
• Add chickpeas or grilled chicken for extra protein.
• Adjust lemon juice and tahini to taste.

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