Vegetable Amaranth

With all the growing varieties of grains on the grocery store shelves, it is no wonder why customers are becoming so confused in making selections. But one thing is not at all confusing – the importance of putting down the white rice and trying to branch out of your comfort zone. Amaranth might be a new name you’ll want to look out for. Amaranth is a “pseudo grain” like quinoa and buckwheat and is extremely high in protein, 13 to 14% in comparison to other grains. Furthermore, amaranth’s inflammation-fighting compounds may play a role in improving heart health and reducing the risk of stroke.

Makes 4 servings (Serving size: 1/2 cup)

2 tbsp extra virgin olive oil
1/2 cup sweet onion, small diced
1 tbsp fresh garlic, finely chopped
1/2 cup red pepper, small diced
1/2 cup yellow pepper, small diced
1/2 cup zucchini, small diced
1/2 cup blanched greens beans
1/2 tsp salt
1/4 tsp black pepper, coarsely ground
1 cup cooked amaranth
zest of 1 lemon
In a 12-inch sauté pan add and heat oil, then add onions and sauté until onions become translucent, about 5 minutes. Add garlic and sauté 1 minute, then add peppers and zucchini and sauté until just tender.

\r\n\r\nAdd green beans, salt and pepper and mix well. Add amaranth and lemon zest, mix well again, sauté until thoroughly heated and serve.