This is a perfect kind of meal when you don’t have much time and your kitchen seems empty of food. Then you can always throw some vegetables in a pan and some cooked whole grains and you have got a perfect meal. Here I used bell peppers, mushrooms, kale, apple and celery and it was reeally good, but feel free to use your favorite veggies (or fruits!).
I mixed quinoa and amaranth together, I love those grains and they are also super nutritious! but you can use whatever suits you best, rice or millet would also be nice. Amaranth is a tiny grain, a lot smaller than quinoa, and it is best to cook it with something else as the texture is sometimes a bit mushy, therefore I think it is perfect to mix with some quinoa to get the texture from that and nutrition from both grains! 🙂
Quinoa and Amaranth Skillet, serves 1-2 hungry ones
1 dl mixed amaranth and quinoa
2 dl water
3 stalks celery
1 red bell pepper
1 green bell pepper
1-2 large mushrooms
1 medium apple
1/2 chili (or as much heat as you prefer)
1 dl tomato passata
1 can of chickpeas
1/2 tsp dried thyme and marjoram, or other herbs you like
Handful of fresh parsley
Cook the grains in a small saucepan. Meanwhile chop the veggies and add the peppers, mushrooms, apple, celery, herbs, and half of the scallions to a large skillet with the tomato passata. Cook until everything has softened up and then add the cooked grains and stir to combine. Sprinkle with remaining scallion and fresh parsley. Serve as is or along with a fresh salad and baked potato wedges.