Amaranth burrito bowl
Ingredients:
- 1 cup water
- ½ cup amaranth
- Boiled kidney beans
- Tomato (1/2 cup)
- Onion (1/2 cup)
- Green Beans (1/4 cup)
- Carrot (1/4 cup)
- Corn (1/2 cup)
- Lemon juice
- ½ cup sour cream
Nutritional Value:
Energy: 626kcal
Protein: 20.68g
Method:
- In a pan, bring amaranth and 1 cup water to a boil; reduce heat to medium-low and gently simmer for 20 minutes, until cooked down to a thick porridge, stirring occasionally toward end of cooking. Remove from heat. Let is cool for a while.
- Boil green beans, carrot and corn in 2 cups of water, strain it and keep it aside.
- Pressure cooks the overnight soaked kidney beans with ½ salt for 5 whistles. In a pan heat the oil, add rajma and all the spices, and cook on medium flame for 2 minutes. Mash the mixture slightly using a potato masher.
- To prepare uncooked salsa – add onion, tomato, lemon juice salt black pepper red chilli powder lemon juice. Mash and mix all the ingredients using a back spoon.
- For preparing burritos bowl, divide- kidney beans, cooked amaranth, sour cream and salsa in 4 equal parts. For serving place first layer of amaranth, then kidney beans, then top with salsa and sour cream. Repeat the process again and serve hot.
