The January of 2015 has been very Hot, Humid, Dusty and Dry for the Waikato area in which I live. So eating a huge hearty meal has not been on the Menu.
Salads which are light and fresh tick all the boxes in my house accompanied with things like Sea Food or an evening BBQ, which always puts a smile on your dial.
I have been experimenting with different Grains, (Quinoa and Buckwheat), with great success so decided to try a Salad made with Amaranth.
Amaranth is like Quinoa full of Protein, fibre , Iron and other important Nutrients. Also Amaranth is rich in Lysine, so if you suffer from cold sores this could help perhaps.
Amaranth and Quinoa Salad
- 1/4 cup White Quinoa
- 1/4 cup Red Quinoa
- 1/2 cup Amaranth
- 2 cup Vegetable Stock
- 2 Tomatoes, chopped
- 1 Cucumber, sliced then cubed
- 2 Spring Onions, sliced
- 1 cup Parsley, chopped
- 18 – 20 Mint Leaves, torn into small pieces
Rinse the Quinoa and Amaranth by placing in a sieve and swirl under running water.
Place Quinoa and Amaranth into a medium sized Pot with the Stock and bring to the boil.
Turn heat back and slowly simmer with the lid slightly on for about 20 minutes or until the liquid has evaporated.
When the Grains are cooked leave to cool.
Wash and chop the Tomatoes, Cucumber and Spring Onions and place into a clean Bowl.
Chop the Parsley, I actually use very fine Scissors to do this, add to the Tomatoes etc.
With the Mint I was once told don’t chop Mint because it will bruise and turn black, so I tear apart with my fingers.
Add the Mint to the Bowl also.
Now that the Quinoa and Amaranth has cooled, add this to the Bowl with the other ingredients and toss gently.
Season to taste with Salt and crushed Black Peppercorns.
Spoon onto a clean Platter or Serving Dish.
Serves 3-4
Dressing
- 1/4 cup Pesto, Store bought or Home-made, I use “Barilla” Pesti alla Genovese from Countdown
- 1/2 cup Plain Greek Yoghurt
- 1 tablespoons Lemon Juice
- pinch of Sea Salt to taste
Place all of the above ingredients into a large Jug and stir until well combined.
Store in the fridge until needed, spoon onto a nice Dish or pour into a Jug, and place along side the Salad.
I do this so individuals can pour or spoon exactly what they want over their serving.
I find if there is any Salad left-over and the Dressing has been stirred through, the Salad tends to go mushy.
