Amaranth Salad with Roasted Vegetables

Preheat oven to 400 degrees Fahrenheit.

Rinse 1 cup amaranth grains under cold water. In a saucepan, combine amaranth and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Let stand, covered, for 5 minutes.

15 min

Chop 1 piece bell pepper, 1 piece zucchini, and 0.5 piece red onion into bite-sized pieces. Toss with 2 tbsp olive oil, 0.25 tsp salt, and 0.125 tsp black pepper. Spread on a baking sheet.

Roast vegetables for 20 minutes until tender and slightly caramelized.

20 min

In a large bowl, combine cooked amaranth, roasted vegetables, 2 tbsp lemon juice, and 0.25 cup chopped fresh parsley. Toss to combine.

Adjust seasoning with 0.25 tsp salt and 0.125 tsp black pepper if needed. Serve warm or at room temperature.