Warm Amaranth Salad
The protein source of ancient peoples: Warm Amaranth Salad
Amaranth seed is a plant from Mexico with a colorful history. During the Aztecs, a plant was an important food source. Also, amaranth is the second-highest protein-containing grain. The light flavor of amaranth is perfect for creating well-balanced dishes. Is not boring like some other salad greens, and its packed with nutrients that are beneficial for vegetarians.
TYPE
Salads
SERVİNG
2
TOTAL TIME
40 MIN.
Ingredients:
● 1 cup amaranth
● 3 cups water
● 3 eggs
● ½ cup chickpeas, cooked
● ¼ cup goat cheese
● ¼ cup scallion, chopped
● 10 pieces cherry tomatoes
● 2 tbsp fresh dill, chopped
● 2 tbsp butter
● 1 tbsp olive oil
● 2 tsp salt
● 2 tsp white pepper
Step by step
1. Bring to a boil 3 cups of water, add 1 cup of amaranth, and stir well. Low the
heat and, cover lid, simmer for 20 minutes. After 20 minutes, fluff up with a fork.
2. Whisk 3 eggs in a bowl. In a pan, heat the butter, add scallions and sauté for 2
minutes, then add cotija cheese and keep sautéing for two more minutes. Add
whisking eggs, 1 tsp salt, 1 tsp white pepper and cook while keep stirring for about
3 minutes. Set aside.
3. Cut tomatoes to 4 pieces.
4. Take amaranth to a bowl, combine with chickpeas, cook eggs, tomatoes, salt
and pepper, and toss well.
5. Portion salad to two serving plates. Sprinkle fresh dill, drizzle 1 tbsp olive oil
and serve it. Enjoy!
