So when you start eating real foods, it can be a new world really. First you figure out how to spell and say quinoa then you realize there is more than one kind. It is fun but can be overwhelming. What I tell clients to do is challenge themselves each week with picking up a new grain and a new green. Try cooking what you buy basic, see what they taste like, then experiment with a new recipe.
I chose this week to bring Amaranth to the kitchen. I went with a couscous type dish, but kept it gluten free. I have never had Amaranth till now. Here’s the wrap sheet on the healthy grain.
- High in protein
- High in Amino acid lysine
- Very Magnesium and Calcium content
- Gluten free
Here’s the recipe
1 cup Amaranth (cooked)
1/4 cup of pure Olive Oil ( I used Basil Olivia Olive)
1/2 cup fresh lemon juice
1/4 cup chopped scallions 
1/2 cup chopped parsley
2-3 cloves of garlic
1 tablespoon fresh mint
sea salt to taste
optional- olives , goat cheese. I didn’t have any olives but they would have been a nice addition.
Make amaranth to direction, set aside and allow to cool down. In a separate bowl combine all other ingredients. Once amaranth has cooled down combine ingredients. You can then place in the fridge and allow flavors to blend, it is really good after flavors have combined. It can also be eaten at room temp, if you are not ready for a cold “salad”
If you make it, let me know what you think!
