Amaranth salad
Description
A simple dish to prepare. Remember, when working in the kitchen with hot chili peppers, use rubber or special kitchen gloves. Serve chilled.
Instructions
- 1
Step 1
Ingredients for the sauce.
- 2
Step 2
Whisk together lime juice, salt, garlic, cilantro, and cumin.
- 3
Step 3
Constantly whisk and gradually add olive oil in a thin stream until the mixture emulsifies. Season with pepper to taste and set aside.
- 4
Step 4
Rinse the lamb's quarters thoroughly in cold water, changing the water several times.
- 5
Step 5
Transfer the buckwheat into a sieve. Bring water (about 6 cups) to a boil in a saucepan, and add salt to the water. Pour in the buckwheat and boil for 10 minutes. Meanwhile, prepare a piece of cheesecloth and a sieve for a steamer (it's better to use a steamer).
- 6
Step 6
While the lamb is cooking, you can prepare the other ingredients.
- 7
Step 7
Transfer the buckwheat into a prepared sieve lined with cheesecloth. Pour a small amount of water into the bottom of the steamer (pot) and bring to a boil. Place the sieve over the boiling water and cover with a lid. Make sure the buckwheat does not touch the water. Cook for 10 minutes. Then fluff with a fork and let cool.
- 8
Step 8
In a large bowl, mix quinoa, beans, corn, diced peppers, jalapeño peppers, cilantro, and green onions.
- 9
Step 9
Gently mix.
- 10
Step 10
Cool the salad to room temperature and it's ready to serve.