Learn how to make Amaranth Salad, one of Rita's recipes for liver cancer prevention.

Amaranth Salad


  • 2½ cups water
  • ¾ cup dried amaranth
  • 2 cups chopped fresh parsley
  • 8 ounces grape tomatoes, quartered
  • ½ cup diced red onion
  • 3 tablespoons capers, drained
  • 4 medium cloves garlic, minced
  • ¼ cup pine nuts, toasted
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt (optional)
  • ¾ cup reduced-fat feta cheese, crumbled


  1. Combine water and amaranth in large saucepan. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until most of water is absorbed.
  2. Meanwhile, combine remaining ingredients except feta cheese in serving bowl. Set aside.
  3. Place amaranth in fine mesh strainer and run under cold water until completely cooled. Shake off excess liquid.
  4. Add to parsley mixture and toss until well blended. Stir in feta cheese and toss gently. Make 6 servings.