Salad with amaranth

products:
1 1/2 cups cold water
1/2 cup amaranth (crude)
2 cups diced cucumber, unpeeled
1/2 cup thinly sliced ​​celery
1/2 cup finely chopped red onion
1/4 cup chopped fresh mint
1 bunch fresh parsley, chopped
1/4 cup pine nuts, toasted
2 tablespoons extra virgin olive oil
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 cup drained canned chickpeas or soaked and cooked chickpeas, without salt
1 cup cheese, comminuted
Lemon pieces (optional)

preparation:

1. Boil amaranth with 1 1/2 cups of cold water on medium heat; reduce heat, cover with a cloth and simmer 20 minutes or until water is absorbed almost (amaranth will be a kind of porridge).

2. While amaranth is cooked, mix all remaining ingredients in a large bowl (without the cheese and lemon).

3. Strain amaranth in a sieve and rinse with cold running water, drain well until, almost to the complete drying.

Add amaranth to the blended vegetables in the bowl and mix well.

Crumbled cheese on top and decorate with lemon, if desired.

Note:
It is important to know that amaranth is placed in a very fine network / strainer for straining because it is very fine. The grain is so small that it will get a traditional strainer. If you do not have, put the cooked amaranth on a large baking sheet and spread it in a thin layer so it will dry, cool without blind.

I wish you good appetite with this extremely tasty and healthy salad :)