Amaranth is a small herb seed, not a cereal grain, that tastes a bit peppery and is rich in protein and high in fiber. Here, it is toasted until it pops, much like popcorn. The lemon juice is not only for flavor; it also keeps the apples from turning brown.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Shred red and green cabbages as thinly as possible on a mandoline (or on the large holes of a box grater).
Step 2
Bring the water to a boil in a saucepan. Add quinoa; return to a boil. Stir once; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
Step 3
Heat a small skillet over medium. Add half the amaranth; cover, and cook, shaking pan occasionally to prevent burning, until most of the amaranth has popped, 1 to 2 minutes. Transfer to a bowl, and repeat with remaining amaranth.
Step 4
Slice the apples thinly on a mandoline (or grate on the large holes of a box grater, stopping at the core and rotating to slice the opposite side). Toss with the lemon juice in a large bowl. Add cabbages, quinoa, amaranth, caraway seeds, the oil, and 1 teaspoon salt (or to taste); season with pepper. Toss to combine. Serve at room temperature.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 176
Step 7
Saturated Fat: .7g
Step 8
Unsaturated Fat: 4.1g
Step 9
Cholesterol: 0mg
Step 10
Carbohydrates: 29.3g
Step 11
Protein: 4.9g
Step 12
Sodium: 277mg
Step 13
Fiber: 5.1g
