1 cup of quinoa
1 cup of amaranth (optional)
2 lebanese cucumbers, choppped
2 tomatoes, chopped
3 cups of fresh flat leaf parsley, roughly chopped
1/2 freshly squeezed lemon
1/2 cup of coconut oil
Boil 1 1/2 cups of water in a saucepan. Cook the quinoa and amaranth together. Reduce the heat to very low and place the lid. Simmer till the water has fully absorbed. Turn off the heat and rest it for at least 10 minutes.
In a separate bowl, combine the cucumbers, tomatoes, parsley and coconut oil. Toss them together. To serve, drizzle the salad with freshly squeezed lemon.