Ingredients:
300 g whole-grain amaranth
¼ cup finely diced onion
5 cloves garlic, minced
1 Brazilian zucchini, diced
1 Italian zucchini, diced
⅓ cup walnuts
4 tbsp Açaí Oil
3 tbsp olive oil
Thyme to taste
¼ cup chives
Zest and juice of 1 lemon
Salt to taste
Preparation:
- Sauté the onion until golden brown. Add the amaranth and gradually pour in water, cooking until the grains are al dente.
- Heat a skillet over high heat and add 2 tbsp of olive oil. Sear the zucchini until golden, making sure they remain firm and don’t become soft.
- Heat the remaining olive oil in a small skillet. Add the garlic and sauté until fragrant, being careful not to let it burn.
- Combine the zucchini with the amaranth and garlic. Finish with the lemon zest and juice, chives, thyme, Açaí Oil, and salt. Garnish with the walnuts and serve.