Now that the weather is turning cold I find myself looking for choices with more substance. This time I decided to try Amaranth seeds and paired it with Buckwheat (Kasha) to make a salad with kale, chopped green onions, chopped celery, chunks of Parmesan cheese and pine nuts. I accompanied this salad with yellow and red roasted peppers, and fresh cucumbers, tomatoes and avocados.  Add olive oil and white balsamic vinegar, plus salt and pepper to taste.

Bon Appétit!
P.S. For the Amaranth seeds, I cooked 1 part amaranth seeds to 3 parts vegetable stock. You can use water if you wish. The consistency was like Cream of Wheat hot cereal and it ended up having a very strong flavour because of the vegetable stock. That is when I decided to pair it with Kasha in an effort to lessen the overall flavour – it worked not only for the flavour but I found the combination was quite a delicious surprise. Enjoy!

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