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 d'oeuvre has 361 calories, 9g of protein, and 18g of fat per serving. From preparation to the plate, t
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 cup amaranth
- 2 servings basil-infused olive oil
- 2 servings bell pepper
- 0.5 packet pumpkin
- 1 onion
- 9 servings rocket leaves
- 2 servings herbal salt
- 0.5 punnet baby tomatoes
Instructions
- 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