Warm Amaranth, Quinoa and Roast Veggie Salad - Ayurvedic Professionals Association

Ingredients

• 75g raw quinoa
• 75g raw amaranth
• 1 red pepper, deseeded and cut into triangular strips
• 1 yellow pepper, deseeded and cut into triangular strips
• 1 courgette, cut in half then into large triangular pieces
• 10 cherry tomatoes
• 2 garlic cloves, finely chopped
• Salt
• pepper
• Pinch of whole cumin seeds
• Pinch of ground coriander seeds
• Pinch of whole fennel seeds
• Oil of choice to drizzle over the Vegetables
• 8 Kalamata olives, pitted and halved
• a handful of chopped fresh coriander
• few sprigs of fresh mint
• Juice of 1/2 lemon
• 2 1⁄2 tbsp extra virgin olive oil
• Optional : 60g feta, crumbled