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Amaranth, vegetables and sprouts with mustard and hazelnut vinaigrette

4 people
00h 11

Ingredients

  • 240g amaranth
  • 400 ml water
  • 1 courgette
  • 100g cherry tomatoes
  • 1/2 onion
  • 50g sprouts or shoots
  • 50g toasted hazelnuts
  • 4 tbsp extra virgin olive oil
  • Salt
  • Pepper
  • 1 tsp Dijon mustard

Method

  1. Wash and slice the courgette in thin strips, place in the steam case and cook in the microwave for approximately 1 minute at 800 watts. The grain should be “al dente.”
  2. Place the amaranth in the rice & grain cooker and cover with water. Cook in the microwave at 800w for 9-10 minutes. Let sit covered for 2 minutes and drain using a strainer.
  3. Prepare a vinaigrette mixing together the extra virgin olive oil, mustard, chopped hazelnuts, salt and pepper.
  4. Put together the salad with the rest of the ingredients and dress with the vinaigrette.
  5. 9 minutes of cooking plus 2 minutes standing time
  6. Amaranth has an interesting nutritional profile with many health benefits. It is considered a pseudo-cereal because, although its characteristics are similar to those of grains of true cereals, it cannot be considered part of this vegetable group. Its grain contains a higher concentration of protein than other cereal seeds. In addition to the significant protein content, it has a high contribution of carbohydrates, as starch its main component, along with the advantage of being suitable for a coeliac diet.