Amaranth and Roast Veggie Salad
Ready in : 45 mins
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, this recipe takes roughly 45 minutes. This recipe from Foodista requires amaranth, punnet baby tomatoes, bell pepper, and pumpkin. 5 people have tried and liked this recipe. Overall, this recipe earns an outstanding spoonacular score of 95%.
Ingredients
amaranth
0.5 cup
basil-infused olive oil
2 servings
bell pepper
2 servings
pumpkin
0.5 packet
onion
1
rocket leaves
9 servings
herbal salt
2 servings
punnet baby tomatoes
0.5
Cooking in Steps
-
1Cook the amaranth with about a cup of water until it reaches a sticky consistency
amaranth
water
-
2Cut the onion roughly into chunks
onion
-
3Add the onion and diced pumpkin to a tinfoil lined baking tray
pumpkin
onion
baking pan -
4Drizzled over the olive oil and sprinkle with the herbal salt and pepper
salt and pepper
olive oil
-
5Put into a hot oven and roast until the edges of the pumpkin go crispy
pumpkin
oven -
6Just before the veggies are done, throw in the baby tomatoes
tomato
-
7Coat the veggies in the cooked amaranth
cooked amaranth
-
8Tear a few rocket leaves
arugula
-
9Toss together and there you have it, an unusual roast veggie salad!
-
10Serve warm
