Quinoa and Toasted-Amaranth Slaw

• 1/2 head red cabbage
• 1/4 head green cabbage
• 1 1/2 cups water
• 3/4 cup quinoa, rinsed and drained
• 1/3 cup amaranth
• 2 Granny Smith apples
• 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
• 1 tablespoon caraway seeds, toasted (page 57)
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper

1. Shred red and green cabbages as thinly as possible on a mandoline (or on the large holes of a box grater).
2. Bring the water to a boil in a saucepan.
3. Add quinoa; return to a boil.
4. Stir once; cover, and reduce heat.
5. Simmer until quinoa is tender but still chewy, about 15 minutes.
6. Fluff quinoa with a fork; let cool.
7. Heat a small skillet over medium.
8. Add half the amaranth; cover, and cook, shaking pan occasionally to prevent burning, until most of the amaranth has popped, 1 to 2 minutes.
9. Transfer to a bowl, and repeat with remaining amaranth.
10. Slice the apples thinly on a mandoline (or grate on the large holes of a box grater, stopping at the core and rotating to slice the opposite side).
11. Toss with the lemon juice in a large bowl.
12. Add cabbages, quinoa, amaranth, caraway seeds, the oil, and 1 teaspoon salt (or to taste); season with pepper.
13. Toss to combine.
14. Serve at room temperature.
15. (Per Serving)
16. Calories: 176
17. Saturated Fat: .7g
18. Unsaturated Fat: 4.1g
19. Cholesterol: 0mg
20. Carbohydrates: 29.3g
21. Protein: 4.9g
22. Sodium: 277mg
23. Fiber: 5.1g

red cabbage, green cabbage, water, quinoa, amaranth, apples, lemon juice, caraway seeds, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/quinoa-and-toasted-amaranth-slaw-394168 (may not work)