This is a delicious vegetarian choice using one of our favorite grains, Amaranth. 

Ingredients:

1 cup amaranth seed
2-1/2 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)

1. Add amaranth to boiling water, bring back to boil, reduce heat,
cover and simmer for 18-20 minutes.

2. While amaranth is cooking, stem and wash spinach, then simmer until tender.
Dip tomatoes into boiling water to loosen skin, then peel and chop.

3. Heat oil in a skillet over medium heat and add garlic an onion.
Sauté approximately 2 minutes. Add tomato, mushrooms, basil, oregano,
salt, pepper and 1 Tablespoon of water.

4. 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. Drain and chop spinach and add to tomato mixture. Cook an addition
10 – 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking.

6. Stir the sauce into the amaranth or spoon it on top.