Amaranth Salad with Roasted Vegetables

A vibrant and nutritious salad featuring fluffy amaranth, a medley of roasted seasonal vegetables, and a zesty lemon-herb vinaigrette.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 cup amaranth

2 cups water

0.5 tsp salt

0.25 cup olive oil

1 medium bell pepper

1 medium zucchini

0.5 medium red onion

1 cup cherry tomatoes

1 whole lemon

0.25 cup fresh parsley

2 tbsp fresh mint

0.25 tsp black pepper

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1
Preheat oven to 400°F (200°C).
2
Rinse the amaranth thoroughly under cold water using a fine-mesh sieve.
3
In a medium saucepan, combine the rinsed amaranth, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and amaranth is tender. Let stand, covered, for 5 minutes.
15 min
4
While amaranth is cooking, prepare the vegetables. Chop the bell pepper, zucchini, and red onion into bite-sized pieces.
5
On a baking sheet, toss the chopped bell pepper, zucchini, and red onion with 2 tablespoons of olive oil and a pinch of salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
20 min
6
Prepare the vinaigrette. Juice the lemon into a small bowl. Whisk in the remaining 2 tablespoons of olive oil, chopped fresh parsley, chopped fresh mint, salt, and pepper.
7
In a large bowl, combine the cooked amaranth, roasted vegetables, and cherry tomatoes.
8
Pour the vinaigrette over the salad and toss gently to combine.
9
Serve warm or at room temperature.

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