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.

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

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.


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