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.

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