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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Reviews & Comments 7

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  • gprgrl77 4 years ago
    Uber yum!
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    " It was excellent "
    lasaf ate it and said...
    This looks so good. I have been feeding my guys a few vegetarian dishes lately. I'll bet they like this one too.
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  • sitbynellie 4 years ago
    I like the sound of this recipe! I bought amaranth and quinoa recently and haven't been too sure what to do with them. I'm diabetic so I think this would be a good alternative to rice or pasta for me.
    Thanks a lot!
    Susan
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  • zoetheunicorn 4 years ago
    i like this alot
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  • jo_jo_ba 4 years ago
    I don't see why not! Any grain would work, even rice... or you could use couscous or orzo if you don't have gluten issues
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    " It was excellent "
    sheba ate it and said...
    WOW! - wonder if I can use millet?
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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 330.7
    Total Fat: 10.0 g
    Cholesterol: 0.0 mg
    Sodium: 361.6 mg
    Total Carbs: 51.1 g
    Dietary Fiber: 8.5 g
    Protein: 10.9 g
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