Quinoa and Toasted-Amaranth Slaw Recipe

Name: Quinoa and Toasted-Amaranth Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head red cabbage; 1/4 head green cabbage; 1 1/2 cups water; 3/4 cup quinoa, rinsed and drained; 1/3 cup amaranth; 2 Granny Smith apples; 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons); 1 tablespoon caraway seeds, toasted (page 57); 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper

Servings: persons

1/2 head red cabbage
1/4 head green cabbage
1 1/2 cups water
3/4 cup quinoa, rinsed and drained
1/3 cup amaranth
2 Granny Smith apples
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
1 tablespoon caraway seeds, toasted (page 57)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

1
Shred red and green cabbages as thinly as possible on a mandoline (or on the large holes of a box grater).
2
Bring the water to a boil in a saucepan.
3
Add quinoa; return to a boil.
4
Stir once; cover, and reduce heat.
5
Simmer until quinoa is tender but still chewy, about 15 minutes.
6
Fluff quinoa with a fork; let cool.
7
Heat a small skillet over medium.
8
Add half the amaranth; cover, and cook, shaking pan occasionally to prevent burning, until most of the amaranth has popped, 1 to 2 minutes.
9
Transfer to a bowl, and repeat with remaining amaranth.
10
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).
11
Toss with the lemon juice in a large bowl.
12
Add cabbages, quinoa, amaranth, caraway seeds, the oil, and 1 teaspoon salt (or to taste); season with pepper.
13
Toss to combine.
14
Serve at room temperature.
15
(Per Serving)
16
Calories: 176
17
Saturated Fat: .7g
18
Unsaturated Fat: 4.1g
19
Cholesterol: 0mg
20
Carbohydrates: 29.3g
21
Protein: 4.9g
22
Sodium: 277mg
23
Fiber: 5.1g

kcal

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Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 head red cabbage, 1/4 head green cabbage, 1 1/2 cups water, 3/4 cup quinoa, rinsed and drained, and more.

Yes, Quinoa and Toasted-Amaranth Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa and Toasted-Amaranth Slaw

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