Beet and Amaranth Salad

Amaranth is an English name of Rajgira in Hindi. The name amaranth comes from the ancient Greek meaning ‘deathless’, literally meaning ‘amara=deathless’ in Sanskrit language. It is known as Mola Keerai in Tamil. In Tamilnadu, the leaves are used in cooking ( like spinach), but seeds are not commonly used.
 
Amaranth is used widely in India, a non-cereal on fasting days and festivals. It’s low-fat grain ( seed) and loaded with nutrition.

 

Like quinoa, amaranth is not technically a grain but is the seed of the amaranth plant. One plant can produce up to 60,000 seeds.

Amaranth doesn’t contain any gluten, which makes it a great choice for people who are celiac or gluten intolerant and an excellent way to boost the nutritional power of gluten-free recipes.

 
Amaranth contains calcium, magnesium, potassium, phosphorus, and iron. One cup of uncooked amaranth has 31 percent of the RDA for calcium, 14 percent for vitamin C, and a whopping 82 percent for iron.
 
 
I had been to an organic store few days back. First time I saw puffed amaranth seeds there. Though, I use amaranth leaves regularly in cooking, I have never used amaranth seeds. I have heard from my sister that puffed amaranth seeds are very tasty. I bought it for the first time. I have used it today as a garnish for a salad. I feel it can be had as a snack by itself. It tastes like pop corn only but very tiny in size:)
 
 Ingredients
Boiled and chopped beetroot- 1 cup
Chopped onions- 1/2 cup
Chopped capsicum- 1/2 cup
Chopped cucumber- 1/2 cup
Olive oil- 1 tbsp
Salt to taste
Pepper powder- 1/2 tsp
Roasted peanuts- 2 tbsp
Apple cider vinegar- 1 tsp
Puffed amaranth seeds- 3 tbsp
Chopped coriander leaves- 1 tbsp
  Puffed Amaranth Seeds
 
Method
Take a big mixing bowl. Add all the chopped vegetables and mix well.
In a small bowl, add oil, salt, pepper, vinegar and peanuts and mix well.
Pour the dressing over the salad and mix well.
Garnish with puffed amaranth seeds and chopped coriander leaves and serve:)

 

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