Colorful Bell Pepper with Amaranth Seeds salad

Ever since I discovered the beauty and health quotient of millets and other small grains, my little kitchen has been bursting with healthy experiments. Amaranth is a gluten free grain and comes in a variety of forms. It is also known as rajgira or ramdana. Amaranth was widely used during the time of the Aztecs and faded away until recently, where in the last couple of years it has made a comeback of sorts. The grain is high in proteins, but works best along with nuts, pulses, lentils and salads.

Ingredients

Red/Yellow Bell pepper 2 cups

Red onion finely chopped 1/2 cup

Baby corn julienne 1 cup

Amaranth seeds 1 tsp

Finely chopped coriander 1/2 cup

Spring onions for garnish

Olive oil 1 tbsp

Fresh ground black pepper 2 tsp

Salt to taste

Juice of lime 1 tbsp

Method

1. In a wok, warm olive oil and add baby corn and saute for 5-7 minutes.

2. Add the bell peppers and saute once again for another couple of minutes. You can either have them very tender or keep it with a light crunch.

3. Add amaranth and toss well.

4. Add salt, pepper and juice of lime.

5. Serve warm garnished with spring onions and finely chopped coriander.