Amaranth and Roast Veggie Salad
Basic Information
- Servings: 2
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 96.31
- Health score: 100.00
- Weight Watcher points: 10.00
Summary
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%. If you like this recipe, take a look at these similar recipes: Mum’s Roast Veggie Salad, amaranth yogurt parfait – popped amaranth parfait with fruits, and amaranth yogurt parfait – popped amaranth parfait with fruits.
Ingredients
amaranth0.5 cup
basil-infused olive oil2 servings
bell pepper2 servings
pumpkin0.5 packet
onion1
rocket leaves9 servings
herbal salt2 servings
punnet baby tomatoes0.5
Instructions
Step 1
Cook the amaranth with about a cup of water until it reaches a sticky consistency
Step 2
Cut the onion roughly into chunks
Step 3
Add the onion and diced pumpkin to a tinfoil lined baking tray
Step 4
Drizzled over the olive oil and sprinkle with the herbal salt and pepper
Step 5
Put into a hot oven and roast until the edges of the pumpkin go crispy
Step 6
Just before the veggies are done, throw in the baby tomatoes
Step 7
Coat the veggies in the cooked amaranth
Step 8
Tear a few rocket leaves
Step 9
Toss together and there you have it, an unusual roast veggie salad!
Step 10
Serve warm
Categories
Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan