Quinoa & amaranth recipe ideas


Quinoa or Amaranth Tabouliimages

Tabouli is a middle eastern salad that makes a light and nutritious side dish.

1 cup quinoa or amaranth
1 cup parsley, chopped
1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1/4 cup olives, sliced
lettuce leaves, whole

Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Allow to cool.
Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend.
Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.

Amaranth or Quinoa Pudding  download

A great alternative to rice pudding that will boost your intake of protein, minerals and antioxidants.

2 cups amaranth or quinoa, cooked
1 cup apple juice
1/2 cup golden berries (I use Morlife golden berries)
1/2 cup almonds, chopped fine
1 1/2 tsp vanilla
juice of 1/2 lemon
grated rind of one lemon
dash of cinnamon

Combine ingredients in a large sauce pan, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Pour pudding into individual dessert bowls. Top with fruit of your choice and serve.

Amaranth or Quinoa Stir-Fryimages (1)

You can mix up a stir-fry by adding amaranth or quinoa instead of rice and get the added benefit of extra fibre and protein.

2 cups cooked amaranth or quinoa
2 Tbsp oil
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
1 cup mushrooms, sliced
3 cloves garlic, chopped fine
1/2 cup almonds, chopped
1/4 cup sunflower seeds
2 Tbsp soy sauce
1 tsp seasoning

Sauté veggies, garlic, almonds and seeds in the oil until vegetables are tender crisp. Add soy sauce, seasonings and amaranth or quinoa. Mix well until warmed through.

Comments are closed.