Ostri with Amaranth and Quinoa

In a medium pot, combine amaranth, quinoa, and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and grains are tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While the grains cook, heat olive oil in a large skillet over medium heat. Add the red onion and cook for 3-4 minutes until softened. Add the eggplant and cook for 5-7 minutes, stirring occasionally, until it begins to brown and soften.

Stir in the garlic, tomato paste, ground coriander, ground cumin, salt, and black pepper. Cook for 1 minute until fragrant. Add the chopped tomatoes and cook for another 3-4 minutes, allowing the tomatoes to break down slightly into a chunky sauce.

Add the cooked amaranth and quinoa to the skillet and stir well to combine with the vegetables. Cook for 2-3 minutes until heated through. Stir in most of the cilantro and dill, reserving some for garnish.

Taste and adjust seasoning if needed. Serve the ostri warm, garnished with the reserved herbs and a lemon wedge on the side.