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.
5 comments:
Amaranth is a vegetable?! Who knew!
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.
Here is my version, sans amaranth :(
http://vegetablevalhalla.blogspot.com/2010/06/quinoa-bloody-quinoa.html
This sounds delicious!
Everything looks delish!
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