Amaranth with sun-dried tomatoes, kale and chick peas


A rich breakfast dish or a light lunch with lots of colour and flavour.


For the amaranth
1/4 cup amaranth
3/4 cup water
2T sun-dried tomatoes, finely chopped (dehydrated, not
the jarred kind)
1/2T fresh garlic, minced
1/4t turmeric (or more to taste — I use 1/2t)
1T nutritional yeast
1T cashew butter

For the chick peas
1/2 cup cooked chick peas
1/2T curry powder
1/4t red Thai chili (or similar and/or to taste)
1/2T tamari
2t cooking oil
Sea salt and red or black pepper to taste

For the kale
1t cooking oil
1/4t coarse sea salt
1 cup green kale, stemmed and chopped
1 scallion, minced (2″-3″ green reserved for garnish)
1T nutritional yeast
Sea salt to taste


First, start the amaranth, then roast the chick peas and kale. In a small sauce pan with a lid, bring the water to a boil. Add the amaranth, cover, reduce heat to low and simmer for approximately 20 minutes, or until the amaranth has formed a sticky consistency. Stir frequently

Add the remainder of the ingredients except the cashew butter and nutritional yeast and stir to combine. Cook another 3 minutes and remove from heat. Add the cashew butter and yeast. Stir to combine. Let cool a few minutes.

At about the 10 minute mark, start the chick peas and the kale. Preheat the oven to 450F. Whisk the curry, tamari, and red chili, and toss the chick peas to fully coat. Toss the chopped kale in the oil, sea salt and scallions.

Add both the chick peas and the kale (separately) to a roasting pan or baking sheet and roast for about 8-10 minutes — until the chick peas are lightly dry but not chalky and the kale is a vibrant green. Be careful not to overcook; remove either if it becomes ready. When done, toss the kale with the nutritional yeast. Season the chick peas, kale and amaranth to taste.

To plate make a small circle of amaranth, add the kale, the chick peas, garnish with the scallions, and serve.

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