Vegan Amaranth With Spinach-Tomato-Mushroom Sauce

• 1 cup amaranth
• 2 1/2 cups water
• 1 tablespoon olive oil
• 1 bunch spinach
• 2 medium tomatoes
• 8 ounces mushrooms, sliced
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons oregano
• 1 garlic clove, minced
• 1 tablespoon onion, minced

1. Combine amaranth and water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat and simmer 20-25 minutes, until all water is absorbed. Remove from heat, cover to keep warm, and set aside.
2. While amaranth is cooking, stem and wash spinach leaves. Boil until tender (approx. 15-20 minutes). Dip tomatoes in boiling water to loosen skin, core, peel. Chop tomatoes coarsely.
3. Heat oil in a large skillet over medium heat. Add garlic and onion, saute 2-3 minutes until onion is tender and garlic begins to brown.
4. Add tomatoes, mushrooms, basil, oregano, and 1 tbsp water to skillet. Salt and pepper to taste. Cook 5 minutes.
5. Drain and chop spinach. Add to tomato mixture in skillet. Cook 10-15 minutes, mashing tomatoes slightly with a fork.
6. Serve sauce over warm amaranth.

amaranth, water, olive oil, spinach, tomatoes, mushrooms, basil, oregano, garlic, onion

Taken from www.food.com/recipe/vegan-amaranth-with-spinach-tomato-mushroom-sauce-381027 (may not work)