Thandukeerai Salad / Thotakura Ginjalu Salad / Rajgiri Salad

INGREDIENTS:

• 1 ½ cups cold water
• ½ cup uncooked whole-grain amaranth
• 2 cups of cucumber
• ½ cup thinly sliced celery
• ½ cup finely chopped red onion
• ¼ cup chopped fresh mint and flat leaf parsley
• ¼ cup pine nuts, toasted
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• ¼ teaspoon crushed red pepper and salt
• Lemon wedges (optional)

STEPS:

1.Bring 1/2 cups cold water and amaranth to a boil in a medium saucepan & reduce heat, cover, and simmer 20 minutes or until water is almost absorbed.

2. While amaranth cooks, combine cucumber and next ingredients in a large bowl.

3. Place amaranth in a sieve, and rinse under cold running water until room temperature; drain well, pressing with the back of a spoon. Add to cucumber mixture; toss to blend. Add cheese; toss gently. Garnish with lemon wedges, if desired.

DISCLAIMER: For people with intolerance to lysinuric protein, eating amaranth may cause diarrhoea and stomach pain.