Amaranth grain is rich in the minerals manganese, iron, magnesium and phosphorus. It is also packed with dietary fibre and is a great vegetable source of protein. It becomes slightly sticky when cooked so it is best combined with quinoa when used as a salad grain. Andean grain mix is also sometimes called ‘supergrain mix’ and is a combination of amaranth and red, white and black quinoa. To make your own, simply combine equal quantities of these grains.
Preparation time: 20 minutes (+ cooling)
Cooking time: 20 minutes
1 cup andean grain mix, briefly rinsed
2 6-7 oz skinless salmon fillets
3 tablespoons olive oil, plus 2 teaspoons, extra
8 oz (2 1/2 cups) sugar snap peas, trimmed
7 oz (1 1/2 cups) seedless red grapes, halved
2 cups picked watercress sprigs (about 2 oz, see tips), washed
4 oz creamy feta cheese, crumbled
1/4 cup snipped chives
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon sugar
1. Put the grain mix in a medium saucepan with 2 cups water and bring to a boil. Reduce the heat to low, cover and simmer for 12 minutes or until the water is absorbed. Remove from the heat and set aside to cool completely.
2. Brush the salmon fillets with the extra olive oil. Heat a medium nonstick skillet over high heat and cook the salmon for 2–3 minutes each side (for medium) or until cooked to your liking. Remove and set aside to cool slightly, then break up the salmon into large flakes.
3. Blanch the sugar snaps in a saucepan of boiling water until they are tender-crisp. Drain and refresh under cold running water.
4. Put the cooked grain mix, salmon, sugar snaps, grapes, watercress, feta and chives in a large bowl. Whisk the olive oil, lemon juice, zest and sugar together. Add to the salad and gently toss to combine, then season with sea salt and freshly ground black pepper to taste.
You can replace the watercress leaves with baby arugula or spinach leaves if you like.
Supergrains: Cook your way to great health is available now.