Saffron Amaranth with Sautéed Veggies 

• 1 cup uncooked Amaranth grain
• 3 cups vegetable broth
• 1 bay leaf
• ½ tsp saffron
• 2 cups diced eggplant
• 2 cups cherry tomatoes
• 2 cups spinach
• Olive Oil for Sauté

 Begin the amaranth porridge by bringing three cups of vegetable broth to boil in a large sauce pan.  Add the amaranth, bay leaf and saffron and adjust seasonings for salt and/or pepper as desired.  Cover and let simmer for 30-40 minutes or until amaranth has absorbed all of the liquid.

 Meanwhile peel (if desired) and dice 1 large eggplant.  Add olive oil for sauté to a hot fry pan and toss until eggplant begins to take on some color.  Add tomatoes and continue to sauté and simmer for another 5-10 minutes.  Add fresh spinach and cook until just wilted and still bright green.

 Spoon saffron porridge into shallow bowls and top with veggie sauté.