Amaranth Continued...Spinach Amaranth Herb Salad

In continuing with my Amaranth exploration, here's a lovely, refreshing salad that will bring some much needed sunshine to gray days of Winter.  My family loved this creation so much they asked me to make it again before they were even done with the first batch.  I've put it on my list of convenient lunches to take with me to school this quarter.  I might throw in some more vegetables and some sheep feta.  This way I can feel good that I am eating  healthy even when away from home.

Spinach Amaranth Herb Salad (serves 6) Inspired by Tabouleh, this salad is refreshing and delicious. As an alternate instead of the fresh herbs you can use 1/4 cup of dry Ghormeh Sabzi herb mix (available at middle eastern grocery stores) but still include the fresh chopped spinach. 2 cups amaranth 2 cups of water 1/2 tsp sea salt 1/4 cup olive oil 1/4 cup fresh lime juice 1/4 tsp ground cumin 1/2 tsp ground coriander 1 garlic clove, minced or crushed 1/4 cup chopped fresh parsley 2 tbsp chopped fresh mint 1/4 cup chopped cilantro 2 cups finely chopped baby spinach Simmer covered on a low flame for 12 minutes. Transfer to a bowl and set aside to cool slightly. In a small bowl mix: olive oil, lime juice, cumin, coriander, garlic and chopped herbs. Mix the salad dressing in with the cooked amaranth and chopped baby spinach Refrigerate for at least an hour to let the flavors blend together. Printable recipe