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Amaranth Salad – Kitchen Secrets – Practical Recipes

Hello Dear Friends,

We left behind another year with its bitter and sweet. I hope 2018 will be the year of new beginnings and new developments for all of us. I prepared amaranth salad because I wanted the first recipe of the new year to be both different and practical.

Amarant entered our lives at the same time as chia and quinoa. You can see them all in the same aisle when you visit the shelves in the market.

What is Amaranth?

Amaran is a high protein source with plenty of fiber. It is even written as the grain with the highest protein source in many places. I was very surprised when I read that its name is Rooster Comb, in the past, these cock combs were very famous as ornamental plants. Turns out amaranth was its seeds. It means “Eternal” in Greek. It’s also easy to prepare. You boil it for a short time and then leave it to rest to absorb the water. There is no need to filter anyway.

Boil, rest, mix with different ingredients after cooling. It’s that simple. I will have other recipes coming soon.

When you try my recipe, don’t forget to share it with me on Instagram 🙂 I would love to share the recipes you use with your photos in my story 🙂 My Instagram account: @ Mutfaksirlari


Ingredients for Amaranth Salad Recipe

  • 1 teaspoon of amaranth
  • 3 teaspoons of water
  • 1 large pinch of dill
  • 1 large pinch of parsley
  • 7-8 cherry tomatoes
  • 3-4 stalks of spring onions
  • 1 cucumber
  • 3-4 baby radishes
  • olive oil
  • lemon juice
  • salt

How to Make Amaranth Salad Recipe?

  1. Take 1 tea glass of amaranth in a small pot with a lid. Add 3 tea glasses of boiling water and boil it for 5 minutes on medium heat.
  2. Turn off the boiling amaranth. Cover the pot and let it rest for about 20-25 minutes until it cools down.
  3. Wash the spring onions, dill and parsley, remove the water with a napkin and finely chop.
  4. Cut the tomatoes into 2 or 4 parts, depending on their size. Cut the radishes into 2 or 4 parts, depending on their size.
  5. Chop 1 cucumber to the size you want.
  6. Add all the chopped ingredients to the cooled amaranth.
  7. Add salt, olive oil and lemon juice, mix, transfer to a serving plate and serve with pomegranate seeds, if desired.

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