Gluten-free, Vegan, Serves 4
1 ½ cups water
½ cup amaranth, uncooked
2 cups cucumber, diced
½ cup red onion, finely chopped
½ cup flat-leaf parsley, chopped
¼ cup pine nuts, toasted
½ cup chickpeas, drained
Savoury yeast flakes
½ diced tomato
1. Bring water and amaranth to the boil in a medium saucepan. Reduce heat, cover and let simmer for 20 minutes.
2. Meanwhile, combine cucumber, onion, tomato, parsley, pine nuts, the juice of 1 lemon, chickpeas and a generous sprinkle of savoury yeast flakes in large bowl.
3. Drain and rinse amaranth under cold water once cooked. Add to the large bowl and toss to combine well. Add a sprinkle of salt flakes and pepper and enjoy!