Amaranth, Red Quinoa and Pumpkin Salad

Roasting the pumpkin caramelises the sugars and makes a great accompaniment. Adding a good slice of salty feta and nutty chickpeas turns it into a tasty main course.

Serves 4

Recipe by Claire Aldous

Photography by Aaron McLean

From issue #56

Aug. 21, 2015

ingredients

¼ cup amaranth
2 cups water
½ cup red quinoa ...

Method

Preheat the oven to 200°C.

Put the amaranth and water in a medium saucepan and bring to the boil. The grains will float on the surface. Simmer for 8 minutes then add the quinoa and cook for a further ...

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