Quinoa Amaranth Toasted Grain Salad Recipe

Ingredients

Estimated total cost: €4.22 · €0.70/serving

• 1/4 head emerald cabbage, shredded (for added crunch, massage with salt before incorporating)Est. price €0.40–€0.80
• 2 tablespoons extra-virgin olive oil (drizzle over salad just before serving)Est. price €0.30–€0.60
• Coarse sea salt and freshly ground black pepper to taste (season generously for a burst of flavor)Est. price €0.02–€0.05
• 3/4 cup quinoa, thoroughly rinsed and drained (cook in broth for extra flavor)Est. price €1.20–€2.00
• 1/2 head ruby-hued cabbage, thinly sliced (for a vibrant touch, soak in ice water before using)Est. price €0.80–€1.50
• 1 1/2 cups filtered water (use cold water for a refreshing taste)Est. price €0.00–€0.01
• 1/3 cup amaranth (toast in a dry pan before cooking for a nutty flavor)Est. price €0.50–€0.90
• 1 tablespoon toasted caraway seeds (crush lightly to release aroma)Est. price €0.15–€0.30
• 2 Granny Smith apples, cored and thinly sliced (toss with lemon juice to prevent browning)Est. price €0.60–€1.20
• 1/4 cup plus 2 tablespoons freshly squeezed lemon juice (from 2 to 3 lemons) (use Meyer lemons for a sweeter taste)Est. price €0.25–€0.50

Steps

1. 1

   Using a mandoline slicer or the large holes of a box grater, thinly shred both red and green cabbages.

2. 2

   Start by boiling water in a saucepan. Once the water is boiling, add the quinoa and bring it back to a boil. Give it a quick stir, then cover the saucepan and lower the heat. Allow the quinoa to simmer until it is cooked through but still has a slight bite, approximately 15 minutes. Fluff up the quinoa using a fork, then set it aside to cool down.

3. 3

   Begin by heating a small skillet over medium heat. Pour in half of the amaranth and cover the skillet. Cook while shaking the pan occasionally to prevent burning until most of the amaranth has popped, which should take about 1 to 2 minutes. Transfer the popped amaranth to a bowl and repeat this process with the remaining half of the amaranth.

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• Cultural note

  Quinoa and amaranth are ancient grains that have been cultivated for centuries by indigenous peoples in South America. The use of caraway seeds and olive oil reflects Mediterranean influences in this recipe.

• Seasonal note

  This Quinoa Amaranth Toasted Grain Salad is versatile and can be enjoyed year-round. However, cabbage and apples are typically in season during the fall months, making this dish perfect for autumn.

• Health note

  This salad is a nutritious choice, providing a good balance of protein, carbohydrates, and healthy fats. It is rich in fiber, vitamins A and C, and zinc. The low saturated fat content and absence of cholesterol make it heart-healthy.