Huzzah! I made amaranth! I'm pretty excited about this; I've been meaning to do this forever. This was pretty damn good. The marinade is from The Vegan Girl's Guide to Life by Melisser Elliott (the Brussels sprouts with crispy tempeh recipe in that book).
Savory Amaranth Stuffed Peppers
Ingredients:
1 cup dry amaranth
2 cups water
4 red bell peppers (tops cut off and deseeded)
1/4 cup raw pine nuts
5 sun dried tomatoes, rehydrated in hot water for 10 minutes and then cut into thin strips
1 clove garlic, minced
1 onion, cut into thin slices
olive oil to sauté onion
5 ounces raw baby spinach, wilted in about 1/2 inch boiling water in a saucepan
Marinade ingredients:
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
Method:
Combine all marinade ingredients and set aside. Next, set oven to 375F. Spray peppers with cooking oil or coat in oil. Roast peppers for about 30 minutes. Meanwhile, bring two cups water to a boil in a sauce pan. Once the water is boiling, stir in the cup of dry amaranth, cover, and lower heat to a simmer. Leave amaranth simmer, covered, for 30 minutes. Next, heat oil in a pan and sauté onion until it's caramelized. I threw in the minced garlic at the end of the onion sauté just to heat it and release the flavor. Once amaranth and pepper done, turn off heat and combine amaranth, drained wilted spinach, sundried tomatoes, onions, garlic, and marinade in the saucepan. Spoon mixture into peppers and serve. Serves 3 or 4.
