Servings: 2 | Prep time: 10 min | Cooking time: 60 min
Amaranth and quinoa are family members and are referred to as ancient grains, even though they are technically seeds. You can buy Amaranth at many health shops such as Komati Foods. They are both naturally gluten-free whole foods. Amaranth is a great source of fiber and protein and also contains magnesium and manganese. You prepare it same as rice or oats and can be used in sweet or savory dishes.
Amaranth & quinoa are naturally gluten-free.
Ingredients:
- 1 cup quinoa
- 3 medium eggs
- 1 small onion, finely chopped
- 1 medium red pepper
- ¼ cup coriander, finely chopped
- ¼ cup basil or spinach
- ¼ cup chives
- ¼ cup almond, brown rice or coconut flour (or ground oats)
- 2 tablespoons coconut oil
- ½ teaspoon turmeric powder
- Himalayan Rock salt and pepper, to taste
Instructions:
- Cook quinoa for 30 – 40 minutes, until the seeds pop open.
- Grind oats in a food processor to a fine powder or use oat, rice or coconut flour.
- Finely chop onions, red pepper, coriander, spinach and chives.
- Combine all ingredients into mixing bowl.
- Place minimal coconut oil in a pan, on medium heat.
- With a wooden spoon, scoop mixture into pan and press lightly to flatten. Place as many as you can fit without edges of fritter touching each other.
- Cook until both sides are lightly golden brown and crispy.
- Serve with steamed vegetables such as spinach, Brussels sprouts or asparagus and top with fresh herbs or microgreens.
- Optional: Serve with chicken / beef or fish
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