Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 1/2 cups cold water and amaranth to a boil in a medium saucepan; reduce heat, cover, and simmer 20 minutes or until water is almost absorbed (it will have the appearance of mush).

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  • While amaranth cooks, combine cucumber and next 11 ingredients in a large bowl.

  • Place amaranth in a sieve, and rinse under cold running water until room temperature; drain well, pressing with the back of a spoon. Add to cucumber mixture; toss to blend. Add cheese; toss gently. Garnish with lemon wedges, if desired.

Chef's Notes

It's important that the amaranth is placed in a fine mesh sieve. The grain is so tiny that it will slip through a traditional strainer. If one is not available, place the cooked amaranth on a large baking sheet, and spread it in a thin layer so it will cool without clumping together.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

323 calories; fat 20.5g; saturated fat 6g; mono fat 8g; poly fat 4.2g; protein 10.9g; carbohydrates 26.7g; fiber 3g; cholesterol 25mg; iron 3.5mg; sodium 493mg; calcium 220mg.
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