2 cups cooked amaranth or quinoa or millet
2 tablespoons oil
1 chopped onion
1 sliced carrot
1 sliced celery stalk
(add or substitute other vegetables as the season provides)
1 cup sliced mushrooms (shiitakes are very nice)
3 cloves garlic, chopped
1/2 inch fresh ginger root or 1/2 teaspoon powdered ginger
1/2 cup almonds, chopped
1/4 cup sunflower seeds
pinch hot chili flakes if you like spicy pinch sugar
2 tablespoon soy sauce
dash of rice vinegar
Sauté vegetables, garlic, ginger, almonds and seeds in the oil until vegetables are tender crisp. Mix and add soy sauce, seasonings; then stir in amaranth or quinoa. Mix well until everything is warmed through. Meanwhile, in a separate pan, saute the sliced mushrooms in oil; add a little salt. Toss those in at the end. Serves 4.
Original recipe submitted by our very own Eleanor.