Three - Seed Super Salad
From jo_jo_ba 14 years ago
- 30 minutes to make
- Serves 2
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! See less
Ingredients
- 3/4 cup + 2 tbsp water shopping list
- pinch ground ginger shopping list
- 1/4 cup dry quinoa, rinsed well shopping list
- 1 tbsp amaranth shopping list
- 1/2 tsp lemon zest shopping list
- 1 tsp lemon juice shopping list
- 1 tsp toasted sesame oil shopping list
- 1 tsp light olive oil shopping list
- 1 tsp honey shopping list
- 1 cup cooked chickpeas shopping list
- 1/4 tsp dried basil shopping list
- 2 tbsp diced cucumber shopping list
- 2 tbsp diced red bell pepper shopping list
- 1 tbsp toasted sesame seeds shopping list
How to make it
- In a medium saucepan, bring water to a boil and stir in ground ginger.
- Whisk in quinoa and amaranth.
- Simmer, uncovered, for 3 minutes on medium heat.
- Stir in lemon zest.
- Reduce heat to low, cover and cook 12 minutes. Remove from heat and let stand, covered, 10 minutes.
- In a small dish, mix together lemon juice, sesame oil, olive oil and honey.
- In a mixing bowl, combine cooked grains, chickpeas, basil, cucumber, bell pepper and sesame seeds.
- Pour the dressing overtop and toss gently to coat.
- Serve immediately or chill.
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The Rating
Reviewed by 9 people-
WOW! - wonder if I can use millet?
sheba
in Lac La Biche loved it
-
This looks so good. I have been feeding my guys a few vegetarian dishes lately. I'll bet they like this one too.
lasaf
in St. Paul loved it
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