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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is a powerhouse of a lunch salad for vegetarians and omnivores alike - filled with tons of protein from chickpeas, quinoa and amaranth, tossed with fresh red pepper and cucumber all in a sesame seed and honey-lemon dressing! Read more ! Makes a large amount - 13oz - so plan accordingly! Ingredients:
3/4 cup + 2 tbsp water |
pinch ground ginger |
1/4 cup dry quinoa, rinsed well |
1 tbsp amaranth |
1/2 tsp lemon zest |
1 tsp lemon juice |
1 tsp toasted sesame oil |
1 tsp light olive oil |
1 tsp honey |
1 cup cooked chickpeas |
1/4 tsp dried basil |
2 tbsp diced cucumber |
2 tbsp diced red bell pepper |
1 tbsp toasted sesame seeds |
Directions:
1. In a medium saucepan, bring water to a boil and stir in ground ginger.
2. Whisk in quinoa and amaranth.
3. Simmer, uncovered, for 3 minutes on medium heat.
4. Stir in lemon zest.
5. Reduce heat to low, cover and cook 12 minutes. Remove from heat and let stand, covered, 10 minutes.
6. In a small dish, mix together lemon juice, sesame oil, olive oil and honey.
7. In a mixing bowl, combine cooked grains, chickpeas, basil, cucumber, bell pepper and sesame seeds.
8. Pour the dressing overtop and toss gently to coat.
9. Serve immediately or chill.
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