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Summer Salad with Amaranth

A delicious Summer Salad made with Amaranth. A hugely popular, ancient grain that makes this dish vegan and gluten free
Course Salad
Cuisine Central American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2
Author Jami Bova-Whitehead

Ingredients

  • 1/2 cup cooked via package instructions amaranth and 1/4 cup toasted Amaranth
  • 2 cups diced cucumber seeds removed
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup toasted amaranth
  • 2 tablespoons canola blend salad oil
  • 3 tablespoons lemon juice
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon crushed red pepper
  • 1 can Garbanzo beans chickpeas

Instructions

  1. Prepare the 1/2 cup of amaranth via package instructions.
  2. After Amaranth is cooked and drained spread out on a baking sheet to cook without forming lumps
  3. Take the 1/4 cup amaranth for toasting and place in a dry frying pan. Toast over medium heat stirring constantly until most all Amaranth grains are popped.
  4. Chop Cucumber, red onion and place in a large bowl with Garbanzo beans
  5. Add chopped mint and parsley
  6. Pour Lemon juice, oil , salt and Red pepper flakes on top
  7. Toss your salad and refrigerate 1/2 an hour before serving to let flavors marry a bit
  8. When ready to serve sprinkle toasted Amaranth on top