Ingredients
1 cup of Organic Amaranth grain
2  cups vegetable stock
1/2 bunch spinach (stemmed and washed)
1 clove of garlic (minced)
1 tablespoon olive oil
1 small red onion
1 chicken breast thinly diced (optional)
800g tinned tomatoes
200g mushrooms
1 & 1/2 teaspoons basil
1 & 1/2 teaspoons oregano
Salt and pepper to taste 

Method 
Bring the vegetable stock to the boil, add amaranth. Stir gently then reduce heat and simmer for 20-30mins. Meanwhile, in a separate saucepan, cook the spinach until tender, then drain water chop & set aside. Add olive oil, garlic and onion to saucepan and cook for 1-2 mins. Add chicken and cook on medium heat until cooked through. Add tomato, mushrooms, spinach, basil & oregano and cook for a further 10-15mins on low heat. Add salt & pepper to taste. Combine the amaranth with the sauce & serve with fresh bread on the side. 

This nutritious recipe serves 4

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