Lemon And Mint Amaranth Salad Recipe

Amaranth is one of the most undervalued superfoods. It has a higher level of protein, iron and B6 than quinoa and often significantly cheaper. It is great within salad recipes. Naturally gluten-free, with a nutty flavour and higher in natural binding agents than quinoa making it more ‘mushy’ when cooked. This salad recipe is fresh and minty with a lemon zing – a delicious way to squeeze more amaranth into your diet.

Why Salad Recipes Are A Great Addition For Summer

Summer brings with it a range of fresh produce in all sorts of shapes and colours, and with a range of nutritional characteristics. It is no accident that salad recipes are made up of such a variety. The easiest way to maintain a healthy diet is to keep your ingredients natural and simple. Salads are designed for exactly those kind of ingredients.

How To Make This Delicious Lemon, Mint Amaranth Salad Recipe

Ingredients:

  • 1/2 cup amaranth (uncooked whole-grain, such as Arrowhead Mills)
  • 2 cups cucumber (diced unpeeled)
  • 1/2 cup celery (thinly sliced)
  • 1/2 cup red onion (finely chopped)
  • 1/4 cup chopped fresh mint
  • 1/4 cup fresh flat leaf parsley (chopped)
  • 1/4 cup sunflower seeds (toasted)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup cooked chickpeas (not salt-added canned chickpeas)
  • 1 cup feta cheese (optional)
  • lemon wedges (optional)
  • Avo, sliced (Optional)

Method:

  1. Put the sunflower seeds in a small pan and toast lightly until lightly browned. Set aside to cool.
  2. Bring 1 1/2 cups cold water and amaranth to a boil in a medium saucepan; reduce heat, cover, and simmer 20 minutes or until water is almost absorbed (it will have the appearance of mush).
  3. While the amaranth cooks, combine all the ingredients except the cheese and lemon wedges in a large bowl.
  4. Place amaranth in a fine sieve, and rinse under cold running water until room temperature; drain well, pressing with the back of a spoon. If you do not have a fine sieve available spread the amaranth out thinly on a baking sheet so it does not clump together as it cools.
  5. Add the amaranth and sunflower seeds to the cucumber mixture; toss to blend. Add cheese and/or avo; toss gently.
  6. Garnish with lemon wedges, if desired.

This recipe is best served chilled. Serve and enjoy!

If you liked this recipe be sure to browse all our salad recipes.

 

 
 

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