½ cup yogurt 1 tablespoon oil
1 tablespoon Parmesan cheese – grated ¼ teaspoon basil – dry1 tablespoon parsley – dry
1 ½ teaspoons lemon juice ¼ teaspoon garlic powder
How to Prepare:
Combine all ingredients and mix well. Chill overnight.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.