Photo: Bob's Red Mill
This refreshing salad is great as a side or a main dish, and perfect for a brown-bag lunch.
Combine the yogurt, curry, ginger and salt and chill until ready to use.
Bring water to a boil. Add amaranth, reduce heat to low and simmer until water has been absorbed, about 20–25 minutes. Remove from heat and drain excess water.
Toss cooked amaranth with mango, bell pepper, jalapeño, herbs and yogurt sauce. Serve immediately or chilled.
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Published on September 06, 2013