Amaranth with Spinach Tomato Mushroom Sauce

Getting Started with the ingredients

• 1 cup amaranth seed
• 2-12 cups water
• 1 Tablespoon olive oil
• 1 bunch spinach (or young amaranth leaves if available)
• 2 ripe tomatoes, skinned and coarsely chopped
• 1/2 pound mushrooms, sliced
• 1-1/2 teaspoons basil
• 1-1/2 teaspoons oregano
• 1 clove of garlic minced
• 1 Tablespoon onion, minced
• Sea salt and pepper to taste (or use a salt substitute)

The preparation

1. Add amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for
2. 18-20 minutes.
3. While amaranth is cooking, stem and wash spinach, then simmer until tender. Dip tomatoes into boiling water to loosen skin, then peel and chop. Heat oil in a skillet over medium heat and add garlic an onion. Saut? approximately 2 minutes.
4. Add tomato, mushrooms, basil, oregano, salt, pepper and 1 Tablespoon of water. Drain and chop spinach and add to tomato mixture. Cook an addition 10 ? 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking.
5. Stir the sauce into the amaranth or spoon it on top.