Quinoa Amaranth Salad

Recipe: Quinoa Amaranth Salad

I’ve slowly been adding quinoa to my meals since the year 2013. About a year and a half ago, I replaced brown rice completely with sweet potato and quinoa as my source of carbohydrates.

The health benefits of quinoa have been espoused by many nutritionists and health experts. Here are a few:
– high in antioxidants, as compared to other grains
– a whole grain that provides essential vitamins, minerals, and fibre
– high protein
– gluten free

Earlier this year, I came across other grains such as farro, freekeh, and amaranth. All have their own nutritional benefits and I’ve added them to my meals. At times, I cook them with some barley as well.

I won’t go into the facts of these grains or pseudo-cereals, as there is already so much information on the Internet by nutritionists and health experts.

What I have here is a simple recipe that I came up with on my own, and that I believe anyone can do at home.


2 cups water
1/2-1 cube vegetable broth (I use organic Kallo cubes)
1/2 cup quinoa (I use tri-colour)
1/2 cup amaranth
Handful of chopped/diced nuts: your choice of pistachios, almonds, cashews, walnuts
Handful of chopped dried fruit: your choice of cranberries, raisins, goji berries, apricots
Handful of diced capsicum
Handful of celery leaves
1-2 tbsp apple cider vinegar

Dissolve the vegetable broth cube in the water. Pour into electric rice cooker.
Add the quinoa and amaranth. Put to cook.
Mix nuts, dried fruit, capsicum, celery leaves in a bowl.
When quinoa is cooked, add this to the bowl. Mix well with all the other ingredients.
Add 1 tbsp of apple cider vinegar and mix well. If you prefer a stronger taste, add 1 more tbsp.
Serve and enjoy as it is or add your favourite protein and vegetables to it.