This super simple quick recipe is a great healthy lunch or supper. Try it today, an Amaranth Bowl with Sunflower Seeds & Chia.
Serves: 2–3
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the Salad
- 1 cup cooked Schullo amaranth, cooled
- 1 cup Valetta chickpeas, cooked, or if using canned, drained and rinsed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ¼ red onion, thinly sliced
- 2 cups arugula or baby spinach
- ¼ cup fresh parsley, chopped
- 2 tbsp Schullo sunflower seeds
- 1 tbsp Schullo chia seeds
- 2 tbsp pumpkin seeds, optional
- ¼ cup crumbled feta, optional
For the Dressing
- 2 tbsp Rustichella extra virgin olive oil
- 1½ tbsp fresh lemon juice
- 1 tsp maple syrup
- ½ tsp Dijon mustard, optional
- Schullo Sea Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the amaranth. 1 cup of amaranth to 2.5 cups of water, bring to a boil, then lower to a simmer for about 15-20 mins until all the water is evaporated. Turn off the heat leave on stove top for another 10-15 min then fluff with a fork. Allow it to cool before assembling the salad.
- Prepare the vegetables.Dice the cucumber, halve the tomatoes, slice the red onion and avocado, and chop the parsley.
- Build the bowl.Add the cooked amaranth, chickpeas, cucumber, tomatoes, red onion, greens, and parsley to a large bowl.
- Add the seeds.Sprinkle in the sunflower seeds, chia seeds, and pumpkin seeds if using.
- Make the dressing.Whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until combined.
- Dress the salad.Pour the dressing over the bowl and toss gently.
- Finish and serve.Top with sliced avocado and feta, if desired. Sprinkle with a little extra sunflower seed and chia for texture before serving.
Optional Additions
Roasted sweet potato, grilled chicken, roasted carrots, dried cranberries, almonds, or a tahini-based dressing also pair very well with this amaranth bowl.
