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Quinoa and amaranth salad

updated

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Ingredients for 4 servings:

  • 90 g quinoa
  • 90 g amaranth
  • ½ avocado(s)
  • ½ red bell pepper(s)
  • 1 handful of mint leaves
  • ½ lemon(s), juice
  • 6 tbsp olive oil
  • 1 tsp spice mix (zatar)
  • salt and pepper
  • chili powder
  • garlic powder
  • Cumin powder

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 40 minutes

vegetarian

Cook the quinoa and amaranth in salted water or vegetable broth according to the package instructions. Dice the bell pepper and the not-too-soft avocado and stir into the quinoa and amaranth mixture. Mix the lemon, olive oil, and spices together to make a vinaigrette, then stir in the finely chopped mint. Carefully mix everything into the salad and let it sit for 2-3 hours. It’s perfect as an appetizer, with grilled food, or on a party buffet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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