This salad is packed with phytonutrients and antioxidants! Raspberries have been known to be especially beneficial for women, aiding in regulating menstrual cycles, hormones, and decreasing heavy menstrual flows. Combine their high mineral and vitamin content with the complete protein makeup of amaranth, and you have yourself an incredibly nutrient dense salad. In this recipe, our Connect Foods Amaranth is toasted before boiling to create a nutty delicious topping for any salad or recipe.
What you'll need:
- 1/2 cup Connect Foods Amaranth
- 1 cup water
- 100g Organic Spring Mix (can use baby spinach as well)
- 1 small shallot, thinly sliced
- 3 baby beets, sliced
- 50g raspberries (two large handfuls)
- 1/4 cup slivered almonds
- 5g goats cheese
- 1 lemon
Serves 2 people
Pre-heat small saucepan over medium heat. Add amaranth and toast lightly, tossing the seeds in the pan continuously for a few minutes until amaranth gives off a nutty aroma and begins to sizzle like popcorn. Be careful to not leave it too long! This will ensure that your amaranth comes out al dente and firm, as opposed to it's polenta-like properties when un-toasted before boiling.
Add water and boil until water has evaporated. If more water is need, add small splashes until you reach desired consistency. Connect Foods Amaranth will remain firm and slightly crunchy (no need for croutons in this salad!)
While the amaranth is cooking, prepare salads in 2 bowls, topping baby greens with thinly sliced and separated shallot, beets, raspberries, and almonds.
Once amaranth is done cooking, crumble goats cheese on top, using a fork to separate into small pieces. (make it vegan by using cashew cheez!)
Top with warm freshly cooked amaranth. This will soften the cheese and blend flavours together nicely.
Squeeze 1/2 lemon atop each serving, no need for dressing! This will enliven all the salads natural flavours.
*Connect Foods Organic Amaranth Grain can be found at your nearest Woolworth's