Amaranth and roast veggie salad
Amaranth and Roast Veggie Salad is a gluten-free, dairy-free, lacto-ovo-vegetarian, and vegan dish. It is a nutritious salad packed with vitamins and minerals, featuring amaranth, baby tomatoes, bell peppers, and pumpkin. This recipe is perfect for a healthy meal and can be enjoyed as a side dish or a light main course. It is a great option for a summer gathering or a picnic.
Ingredients
amaranth
0.5 cup
basil infused oil
2 servings
bell pepper
2 servings
pumpkin
0.5 pkt
red onion
1
arugula
9 servings
salt
2 servings
tomatoes
0.5
Method
- 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
Nutrition:
Carbs
48 g
Fat
18 g
Protein
10 g
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