Amaranth Salad with Garbanzo Beans

1 cup cooked Garbanzo Beans
1 cup organic Corn
1 whole Avocado, sliced and peeled
1 cup organic whole Amaranth, rinsed and cooked
1 teaspoon Grape Seed Oil
½ cup chopped organic Peppers, red or yellow or both
2 ripe organic Roma Tomatoes, seeded and sliced. (Grape tomatoes could also work)
½ organic Red Onion, (or green onion is good, too), finely diced
1 handful organic Cilantro
1 handful organic Parsley
1 handful organic Mint (optional, but very nice in the warmer months)
2 tablespoons organic Lemon Juice
1/4 cup Extra Virgin Olive Oil
 1/4 cup Toasted Sesame Oil
2 tablespoons Lemon Rind (optional)
Dash Sea Salt or Himalayan Crystal Salt (very mineral-rich)
Dash non-irradiated Cayenne Pepper


Wash your hands thoroughly-always, but especially for this one.

Boil up 2 cups of water and a dash of salt. Cook the amaranth through: put it in a large bowl, with the grape seed oil and cover with 1 cup of boiling water. Leave the mixture for 40 min, fluffing with a fork to separate the grains from time to time.

If you have missed any slicing or chopping of herbs or veggies, now id the time to catch up.

Before adding the remaining salad ingredients, rub the cooked grains in your hands to remove any lumps. The grains will retain a little crunch.

Toss everything together and season with a dash of cayenne pepper.

Serves 2, with leftovers for lunch.