Let’s be honest, quinoa gets all the attention. I don’t know how it happened, somewhere along the line people decided it was THE fancy ancient grain. And it is great, but it’s got some competition. Amaranth, say hello.
Amaranth is a much smaller grain and cooks up like porridge. It’s super high in protein, super high in fiber and completely gluten free. Make a big batch of this salad and keep it in the fridge at your office. You’ll have lunch all week with nary a sandwich in sight.
- 1 cup Arrowhead Mills Amaranth
- 2 ½ cups Imagine Vegetable Broth
- 1 15-ounce can Black Beans, rinsed and drained
- 1 cup Corn Kernels (frozen or fresh)
- 1 cup Cherry Tomatoes, halved
- 1 cup Roasted Red Peppers, chopped
- ½ Red Onion, minced
- ¼ cup Chopped Walnuts
- ½ cup Tomato Juice
- 1 tablespoon Spectrum Balsamic Vinegar
- 1 tablespoon Spectrum Extra Virgin Olive Oil
- ½ cup Fresh Mint leaves, shredded
- 1 tablespoon Chopped Garlic
- Stir the amaranth and veggie stock together in a sauce pot, cover and bring to a boil. Drop the heat to low and simmer, covered, for 20 minutes. The amaranth will cook up almost like porridge. Set aside and allow to cool while you prepare the remaining ingredients.
- In a large bowl mix the beans, corn, tomatoes, peppers, onion and walnuts. Add the cooled amaranth and stir to combine.
- In a separate small bowl whisk together the tomato juice, vinegar, oil, mint and garlic. Pour this dressing over the amaranth mixture and stir until well blended.
- Eat lunch. Now.