Gluten Free Curried Veggie Amaranth Pilaf Recipe

2 cups amaranth (may substitute or combine amaranth/millet/quinoa)
1/2 tsp curry powder
4 cups chicken or vegetable stock
4 Tbsp olive oil
1 small zucchini, diced
2 small yellow squash, diced
1 small red bell pepper, diced
3 green onions, chopped
8 grape tomatoes, cut in half
salt and pepper to taste

Put the amaranth (or combination) in a dry (not oiled) skillet over low heat and toast until light golden brown; remove from heat and immediately add the curry powder and stir to combine. Leave off heat and let cool.

Get out a soup pot and dump the curried toasted amaranth in, then add the chicken or vegetable stock, stir, and put over medium-high heat. Bring mixture to a boil, turn heat to low, cover the pot, and simmer slowly for about 20 minutes. Check to see if all the stock is absorbed and amaranth is tender.

In a large skillet, add the olive oil, zucchini, yellow squash, and red pepper, and cook over medium-low heat until vegetables soften slightly, then add the onions and tomatoes and cook just until the tomatoes are hot.

Add to the skillet the cooked amaranth, toss gently to combine, then add salt and pepper to taste.  Serve immediately. Will serve 4 to 6.