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 Time30minutes
Cook Time20minutes
Total Time50minutes
Servings2
AuthorJami Bova-Whitehead
Ingredients
1/2cupcookedvia package instructions amaranth and 1/4 cup toasted Amaranth
2cupsdiced cucumberseeds removed
1/2cupfinely chopped red onion
1/4cupchopped fresh mint
1/4cupchopped fresh flat-leaf parsley
1/4cuptoasted amaranth
2tablespoonscanola blend salad oil
3tablespoonslemon juice
1/4teaspooncoarse sea salt
1/4teaspooncrushed red pepper
1can Garbanzo beanschickpeas
Instructions
Prepare the 1/2 cup of amaranth via package instructions.
After Amaranth is cooked and drained spread out on a baking sheet to cook without forming lumps
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.
Chop Cucumber, red onion and place in a large bowl with Garbanzo beans
Add chopped mint and parsley
Pour Lemon juice, oil , salt and Red pepper flakes on top
Toss your salad and refrigerate 1/2 an hour before serving to let flavors marry a bit
When ready to serve sprinkle toasted Amaranth on top