The recipe I found had a lot of steps and created a main dish. Tonight with dinner I was wanting something similar to Spanish rice but with other grains so I borrowed the cooking directions for the grains and then went from there. This turned out to be the perfect side dish to have with our enchiladas and I'll definitely be making this again.
1/4 cup quinoa, rinsed well (I had tri-color but regular quinoa cooks the same)
1/4 cup amaranth
1/4 cup farro
2 cups vegetable broth
1/2 tsp salt
1 can diced tomatoes with chilies
Combine the broth, quinoa, amaranth, and farro in a medium saucepan. Bring to a boil and then partially cover and boil for about 20 minutes, stirring once or twice. Lower the heat to medium-low and add the tomatoes with their juice. Continue to cook until all the liquid is absorbed, about 10 - 15 minutes more. Taste and add salt if needed.
I wish I had thought to take a picture of it on my plate but I was too hungry so all I have is the picture of it cooking. The can of tomatoes was also from our pantry. We had bought it at Whole Foods and it was tomatoes with jalapenos and cilantro. A can of plain diced tomatoes with a can of diced chilies would work fine too. If it isn't spicy enough for you, you can add some chili powder when you add the tomatoes.
OK I didn't think the cooking picture did it justice so here is a picture of it in the leftover container. Not much better, but a little!