Amaranth Vegetable Salad

4 Sep

Our garden is full of peppers and tomatoes right now. This week I chopped up a tremendous amount of peppers and tomatoes and then created three different dishes with them. All these make delicious leftovers for lunch. It also saves a lot of time to use the same ingredients for multiple recipes.

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Amaranth makes a nutritious and delicious addition here. Amaranth has more protein, calcium, magnesium, lysine, and iron than almost any other gluten-free grain. It has a porridge-like texture and is good prepared in savory or sweet dishes.

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2 cups amaranth
1 can or cooked garbanzo beans
2 bell peppers
2 tomatoes
Parsely
Mint
Lemon
Cayenne Pepper

Cook amaranth. Combine 4 cups of water for 2 cups of amaranth in a large saucepan. Bring to a boil and then let simmer for 25 minutes or until all the water is absorbed.

Toss with 1/4 cup olive oil (or juice from can of garbanzo beans), lemon, rinsed garbanzo beans, chopped peppers, tomatoes, parsley, and mint. Season to taste with salt and cayenne pepper.

This is good hot or cold.

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One Response to “Amaranth Vegetable Salad”

  1. hollyjackson September 4, 2012 at 9:09 pm #

    beautiful!

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