Amaranth, Sweet Corn, & Zucchini Summer Salad

Makes 6-8 servings

INGREDIENTS

2 cups uncooked amaranth

1 cup chopped zucchini (1 medium size)

1 cup sweet corn (roughly 1 stalk of corn)

1 tbsp olive oil

1/2 cup orange bell pepper, chopped (1/2 of a bell pepper)

2 tbsp mint, chopped

1/3 cup basil, chopped

1/2 cup crumbled goat cheese

Salt & Pepper to taste

MUSTARD VINIGARETTE

1 tsp dijon mustard

1 tbsp lemon juice (about half a lemon)

1/4 cup extra virgin olive oil

1/2 tsp salt

1/2 tsp pepper

DIRECTIONS

1. Cook amaranth - heat a pot over medium heat and add in the amaranth. Toast for 2-3 minutes. Add in 2 cups water. Bring to a boil, reduce heat to medium low and cook for 15 minutes covered. Remove from heat and let sit, covered, for 15 minutes.

2. After 15 minutes fluff amaranth with a fork. Remove lid and let cool completely.

3. Put a medium sized skillet over medium heat. Add 1 tbsp olive oil. Add in zucchini. Cook for 5-7 minutes. Season with salt and pepper. Add in orange ell pepper and sweet corn. Cook for 2-3 minutes.

4. Let zucchini and sweet corn mixture cool completely.

5. In a small bowl add in dijon mustard, lemon juice, salt, pepper. Mix well. Slowly add in olive oil and mix thoroughly.

6. In a large mixing bowl add in cooled amaranth, zucchini & sweet corn mixture, stir in the mustard vinaigrette. Add in mint, basil, and crumbled goat cheese. Stir and enjoy!

7. Option to add in shredded chicken or sliced sausage to make it a bit more dense.