Monday, June 14, 2010

Red Amaranth and Quinoa with Miso Tahini Sauce

Do not fear the weird vegetables...Red Amaranth. I'm pretty sure I've had amaranth the grain in cereal at some point, but I didn't even know it was a leafy green until it was part of this week's CSA share.

I plucked off the leaves off the stems and sauteed them in some olive oil and garlic. Then I served them over quinoa with a simple miso tahini sauce. Turned out pretty good. The leaves are tender and have a nice mild flavor.

Miso Tahini Sauce
1 TBS miso
2 TBS tahini
1 TBS lemon juice (I know it should be fresh, but in a pinch Minute Maid concentrate will do)
1 TBS olive oil
A good pinch of salt
1/4 cup water
1 tsp dried parsley

Blend together to make a thin sauce. Spoon over greens and quinoa.


Dianne said...

Amaranth is a vegetable?! Who knew!

Valhalla Bean said...

Was thinking of making quinoa today. I'll make this recipe using swiss chard, as I have no amaranth greens at my disposal. I saw a huge amaranth bush at a Botanical Garden a couple of years ago which was when I was shocked to learn it was a leafy plant. Still haven't eaten it.

Valhalla Bean said...

Here is my version, sans amaranth :(

Jeni Treehugger said...

This sounds delicious!

Lisa is Vegan on $10 a Day (or Less!) said...

Everything looks delish!