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1/2 cup cooked, 1/4 cup toasted.
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Prepare the 1/2 cup of amaranth via package instructions.
After Amaranth is cooked and drained spread out on a baking sheet to cook without forming lumps.
Take the 1/4 cup amaranth for toasting and place in a dry frying pan. Toast over medium heat stirring constantly until most all Amaranth grains are popped.
Chop Cucumber, red onion and place in a large bowl with Garbanzo beans.
Add chopped mint and parsley.
Pour Lemon juice, oil , salt and red pepper flakes on top.
Toss your salad and refrigerate 1/2 an hour before serving to let flavors marry a bit.
When ready to serve sprinkle toasted Amaranth on top.
This recipe has the following nutrient totals:
Protein 47.3 g
Carbohydrates 167 g
Iron 5.90 mg
Fiber 28.1 g
Calcium 145 mg
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