Recipes for Amaranth and Quinoa

Quinoa or Amaranth Tabbouleh

Tabouli, a mid-eastern salad normally made with bulgur wheat, makes light,

refreshing, warm weather fare. Try it with quinoa or amaranth for a delightful new taste.

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.

Serves 4.  

Amaranth or Quinoa Pudding  

This quick and wholesome dessert is also elegant and tasty. It tastes suprisingly light compared to rice pudding despite the fact that quinoa is much higher in protein than rice.   

2 cups amaranth or quinoa, cooked
1 cup apple juice
1/2 cup raisins
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 a few grapes or strawberries and chill.

Serves 4

Amaranth or Quinoa Stir-Fry

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.

Serves 4.


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