1. make amaranth according to basic recipe (*) 2. chop leek 3. brown in butter and olive oil 4. add vegetable bullion and pre-cooked amaranth 5. chop cleaned carrots 6. roughly chop walnuts 7. Chop parsley finely 8. Add greens to the amaranth mixture 9. Sauté everything together for 10 minutes 10. Season with lemon skin, salt and pepper 11. Add chopped walnuts and parsley.
(*) The basic recipe for amaranth and quinoa: the grains are washed, similar to long-grain rice, and then boiled with twice the mass of tap water. Later they are left to swell on a low flame for about 15 to 25 minutes. Quinoa cooks a little faster than amaranth.
(**) Recipe from: Claudia Ibisch: Open up a new world with quinoa.
Tip: Always use organic lemons for cooking, if possible!
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