Green Amaranth Quinoa Salad

by Jacqueline Alwill

You'll need

  • ½ cup quinoa grain
  • ½ cup amaranth grain
  • 1 ¾ cups water
  • 2 cups peas, fresh or frozen (blanch if frozen)
  • ½ cup currants
  • ¼ cup pepitas
  • 2 cups mixed herbs, (I used basil, parsley and dill)
  • 1 cup finely sliced witlof
  • 1 cup finely sliced radicchio
  • ½ avocado, finely sliced or diced
  • ½ lemon
  • celtic salt
  • Black pepper
  • Dressing
  • 3tbsp pesto
  • 2tbsp lemon juice (approx 1 lemon)
  • 1tbsp olive oil

Here's how

  1. Start by making your quinoa and amaranth by rinsing both grains then placing in a medium saucepan with the water.
  2. Place on medium to high heat and bring to the boil with the lid on.
  3. Once the grains have boiled, reduce heat and simmer until all water is absorbed, which should take 15-20minutes.
  4. Once the grains are cooked removed from heat and transfer to a large salad or mixing bowl.
  5. Make the dressing by combining all ingredients in a jar and shaking well to combine.
  6. Mix the dressing through the slightly warm amaranth quinoa combination.
  7. Add currants, pepitas, herbs, witlof and radicchio to the bowl and toss lightly to combine.
  8. Slice some avocado over the top, give it good squeeze of lemon juice, delicate pinch of salt and a good grind of black pepper to finish and enjoy.

About the Author

Jacqueline Alwill

Jacqueline is a qualified nutritionist, personal trainer, mother and utterly passionate about everything health, food and life. She is committed to providing the nutrition support and education you need to give your health a makeover, feel radiant and put an energetic bounce into your... Read Full Bio

More Recipes By Jacqueline

Asparagus Spears with Mustard Yoghurt