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
- 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.”
- 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.
- Prepare a vinaigrette mixing together the extra virgin olive oil, mustard, chopped hazelnuts, salt and pepper.
- Put together the salad with the rest of the ingredients and dress with the vinaigrette.
- 9 minutes of cooking plus 2 minutes standing time
- 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.
