Nutty Amaranth Salad with Roasted Broccoli and Lemon Vinaigrette Ingredients: For the Salad: - 1 cup amaranth - 2 cups water or vegetable broth - 2 cups broccoli florets - 1 tablespoon olive oil - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup roasted almonds or walnuts, chopped - 1/4 cup dried cranberries or raisins - 2 green onions, sliced - 1/4 cup fresh parsley, chopped For the Lemon Vinaigrette: - 1/4 cup olive oil - Juice of 1 lemon - 1 tablespoon Dijon mustard - 1 teaspoon honey or maple syrup - Salt and pepper to taste Instructions: 1. Preheat your oven to 400°F (200°C). 2. Rinse the amaranth under cold water. In a medium saucepan, combine the amaranth and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside. 3. While the amaranth is cooking, prepare the broccoli. Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 15-20 minutes, or until tender and slightly charred. 4. In a large bowl, combine the cooked amaranth, roasted broccoli, chopped nuts, dried cranberries, green onions, and parsley. 5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. 6. Pour the lemon vinaigrette over the salad and toss gently to combine. Adjust seasoning to taste. 7. Serve warm or at room temperature. Enjoy your Nutty Amaranth Salad! Nutrition Value (per serving, serves 4): - Calories: 370 - Protein: 10g - Carbohydrates: 52g - Dietary Fiber: 8g - Sugars: 8g - Fat: 15g - Saturated Fat: 2g - Vitamin A: 22% DV - Vitamin C: 126% DV - Calcium: 8% DV - Iron: 15% DV Note: Nutrition values are approximate and can vary based on exact ingredients and portions used.