Mexican Amaranth Salad

Mexican Amaranth Salad

I’m  going to be honest here. I had some trouble with this recipe. The challenge, as I’m sure you can guess, was with the amaranth. What a weird grain this is. When you cook it, you are cooking 1 cup of amaranth to 3 cups of water, so that was the first red flag. Once it boiled and cooked through, it was a gelatinous consistency; second red flag. It became a bit challenging to mix with all the other ingredients and “toss” like you would a normal salad (this is why I give the option of using quinoa or amaranth). The texture reminded me of cream of rice. Others said it reminded them of caviar. Heck, it even looks like caviar aside from the color; third red flag. All that being said, this grain turns out to be quite awesome. Amaranth has lysine which you don’t find in most vegetables and grains. Lysine is great for helping to absorb calcium and gives you energy among other things. Hello vegan friends! It is gluten free and full of protein, fiber, minerals, vitamins and more.

Amaranth is simply a weird grain in nature. Once you get used to that, you can appreciate all the flavors this salad has to offer. In fact, the combination of all the other ingredients and flavors turned out delicious. Most of the ingredients were either local or picked from our own garden. That in it of itself says a lot. It is perfect for those hot summer days and pot luck parties. And if you are up to try something new, I suggest trying it whole heartedly. If not, quinoa would replace this grain perfectly.

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Enjoy!

What You’ll Need

  • 1 cup amaranth/quinoa
  • 1 can (15 oz) organic black beans
  • 1 large organic heirloom tomato, diced
  • 1-1 1/2 avocados, diced
  • 1 small red onion, diced
  • 2-3 ears of organic corn, husked
  • 1 jalapeno pepper, diced
  • 3 T freshly chopped cilantro
  • 2 T olive oil
  • 1 1/2 limes, juiced
  • 1 tsp cumin
  • sea salt to taste

What to Do:

  1. Cook your amaranth (or quinoa) to packages instructions. If cooking amaranth, scoop into a fine mesh strainer and allow to strain while it cools.
  2. Bring a few cups of water to a boil and boil your corn for 6 minutes. Remove from water and let cool. Cut kernels off the stalks.
  3. In a medium-large bowl combine corn, black beans and onions. Mix well. Add your amaranth or quinoa and mix. Add tomato, jalapeno pepper, cilantro, lime juice, olive oil cumin, salt and avocado. Mix together until well combined and keep in fridge until ready to serve.

Makes 5-8 servings as a meal

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