Amaranth and Roast Veggie Salad
Amaranth and Roast Veggie Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 2 and costs $2.47 per serving. This hor…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 2
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Cook the amaranth with about a cup of water until it reaches a sticky consistency
Step 2
Cut the onion roughly into chunks
Step 3
Add the onion and diced pumpkin to a tinfoil lined baking tray
Step 4
Drizzled over the olive oil and sprinkle with the herbal salt and pepper
Step 5
Put into a hot oven and roast until the edges of the pumpkin go crispy
Step 6
Just before the veggies are done, throw in the baby tomatoes
Step 7
Coat the veggies in the cooked amaranth
Step 8
Tear a few rocket leaves
Step 9
Toss together and there you have it, an unusual roast veggie salad!
Step 10
Serve warm
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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