Serves: 2–3

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

For the Salad

• 1 cup cooked Schullo Organic Amaranth, cooled

• 1 cup chickpeas, cooked, or if using canned, drained and rinsed

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• ¼ onion, thinly sliced

• 2 cups arugula or baby spinach

• ¼ cup fresh parsley, chopped

• 2 tbsp Schullo Organic Raw Sunflower Seeds

• 1 tbsp Schullo Organic Chia Seeds

• 2 tbsp Schullo Organic Raw Pumpkin Seeds, optional

• ¼ cup crumbled feta, optional

For the Dressing

• 2 tbsp extra virgin olive oil

• 1½ tbsp fresh lemon juice

• 1 tsp Schullo Dark Organic Maple Dyrup

• ½ tsp Dijon mustard, optional

• Schullo Non-Fluoridated Sea Salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Cook the amaranth: 1 cup of amaranth to 2.5 cups of water, bring to a boil, then lower to a simmer for about 15-20 mins until all the water is evaporated. Turn off the heat leave on stove top for another 10-15 min then fluff with a fork. Allow it to cool before assembling the salad.

2. Prepare the vegetables: Dice the cucumber, halve the tomatoes, slice the red onion and avocado, and chop the parsley.

3. Build the bowl: Add the cooked amaranth, chickpeas, cucumber, tomatoes, red onion, greens, and parsley to a large bowl.

4. Add the seeds: Sprinkle in the sunflower seeds, chia seeds, and pumpkin seeds if using.

5. Make the dressing: Whisk together the olive oil, lemon juice, maple syrup, mustard, salt, and pepper until combined.

6. Dress the salad: Pour the dressing over the bowl and toss gently.

7. Finish and serve: Top with sliced avocado and feta, if desired. Sprinkle with a little extra sunflower seed and chia for texture before serving.

Optional Additions

Roasted sweet potato, grilled chicken, roasted carrots, dried cranberries, almonds, or a tahini-based dressing also pair very well with this amaranth bowl.