February 24, 2012

Fresh Amaranth Salad

Happy Friday friends!

I was up early this morning and went for a swim in the near-by ocean pool - the water was so warm and lovely! After the swim I had a quick green juice of kale, celery, cucumber and lime and then headed to the markets. I was in for a treat this time, as one of the stalls was selling some gorgeous fresh amaranth! Normally I would use amaranth seeds like quinoa or millet, but fresh amaranth can be used as a whole in salads and stir-fries, in much same way like spinach. Truth be told I prefer the whole amaranth to just the seeds, there is just so much flavour in the actual plant. It can be a bit of a rare treat to find fresh amaranth, but if you do, please make sure to buy and try some!

This simple lunch salad doesn't need any fancy'ing up. The amaranth is the main player here and other ingredients mere onlookers. A handful of left-over quinoa, some toasted walnuts and shallots with a little lime juice and olive oil drizzled on top is all you need.

Have a lovely weekend!

Fresh Amaranth Salad

fresh amaranth, washed and florets and leaves cut off
50g walnuts, toasted
1 green shallot, chopped
50g cooked quinoa
1/2 lime, juiced
1 tablespoon olive oil
tiny pinch of good quality salt
freshly ground black pepper

1. Heat the oil in a pan and add the amaranth. Cook for just a couple of minutes, then add the shallot, quinoa, toasted walnuts and lime juice. Season with salt and pepper and serve immediately.