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Super Detox Amaranth & Lentil Salad


For the Salad

  • 2 cups cooked amaranth, cooled to room temperature**
  • 2 cups cooked brown or green lentils, cooled to room temperature
  • 1 head broccoli, florets well diced and majority of stems discarded (or saved for other use)
  • 1 large carrot, peeled and grated
  • 1 medium golden beet, peeled and grated
  • 1/2 cup chopped parsley, plus more for garnish
  • 3 tablespoons chopped mint
  • 2 tbsp olive oil or coconut oil
  • 2 tbsp lemon juice
  • salt + pepper

For the Dressing

  • 1/3 cup hulled hemp seeds
  • 3-4 tbsp olive oil
  • 3 tbsp lemon juice (squeezed from about 1lemon)
  • 1 clove garlic, roughly chopped
  • salt + pepper
  • 2-4 tbsp water, to thin out as needed

For the Salad

  • In a large bowl, toss together the cooked quinoa, cooked lentils, broccoli, carrot, beet and parsley.
  • Add a good glug of olive oil (about 2 tbsp) and some fresh squeezed lemon juice (about 2 tbsp).
  • Toss to coat, season well with salt and pepper and set aside.

For the Dressing

  • In a food processor or high speed blender, add all the ingredients for your dressing, except for the water. Process until smooth, adding water 1 tbsp at a time to thin out until a creamy, pourable dressing consistency is achieved.
  • Pour dressing over prepared salad and toss to coat evenly.
  • Garnish with a wedge of lemon and a sprig of fresh parsley. Serve at room temperature.

** Amaranth is a nutty grain which is often the forgotten cousin of its ancient grain cousins. Like buckwheat and quinoa, amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine, which are generally low in grains. Amaranth is packed with iron and calcium, and its fiber content is triple that of wheat.

How to cook amaranth

  • Combine seeds with two and a half cups water in a pot and bring to a boil.
  • Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed.
  • For a porridge-like consistency, use slightly more water (three cups for one cup of grain) and cook a little longer.
  • You can also “pop” amaranth like corn; simply preheat a pot or skillet over high heat (must be very hot), and add amaranth seeds one or two tablespoons at a time (adding too many seeds at once can cause them to burn). Continuously stir the seeds with a spoon as they pop, and once mostly popped, quickly remove from pan. Repeat with more seeds if desired. Popped amaranth can be enjoyed on its own or served with milk or soymilk and fruit for a healthy breakfast.

**This salad will keep well in an airtight container in the fridge for up to one week. Before serving the leftovers, spritz with a bit more lemon juice and season with salt + pepper. 2. This salad only takes about 15 minutes to put together if you have the quinoa and lentils pre-cooked. Otherwise, lentils usually take about 45 minutes to cook and quinoa will take around 15 minutes. Ensure you allow both to cool completely before tossing with the other salad ingredients.

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