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AMARANTH VEGETABLE
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| Vegetable Amaranth With all the growing varieties of grains on the grocery store shelves, it is no wonder why customers are becoming so confused in making selections. But one thing is not at all confusing – the importance of putting down the white rice and trying to branch out of your comfort zone. Amaranth might be a new name you’ll want to look out for. Amaranth is a “pseudo grain” like quinoa and buckwheat and is extremely high in protein, 13 to 14% in comparison to other grains. Furthermore, amaranth’s inflammation-fighting compounds may play a role in improving heart health and reducing the risk of stroke. Ingredients Makes 4 servings (Serving size: 1/2 cup) | |
| 2 tbsp | extra-virgin olive oil |
| 1/2 cup | sweet onion, small diced |
| 1 tbsp | fresh garlic, finely chopped |
| 1/2 cup | red pepper, small diced |
| 1/2 cup | yellow pepper, small diced |
| 1/2 cup | zucchini, small diced |
| 1/2 cup | blanched greens beans, cross cut to small dice size |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper, coarsely ground |
| 1 cup | cooked amaranth |
| Zest of 1 | lemon |
Directions
In a 12-inch sauté pan add and heat oil, then add onions and sauté until onions become translucent, about 5 minutes. Add garlic and sauté 1 minute, then add peppers and zucchini and sauté until just tender.
Add green beans, salt and pepper and mix well. Add amaranth and lemon zest, mix well again, sauté until thoroughly heated and serve.
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