Considered a superfood, the gluten-free amaranth contains high concentrations of phosphorus, magnesium, potassium, iron, and calcium. It is the only grain that contains vitamin C, and it has shown the potential to lower cholesterol.
Mexicans make Dulce de Algeria, a candy of popped amaranth with sugar or honey (rather than a chikki), but you can try it cooked, like rice, as a porridge, as popped corn, in an energy bar, or as a tabbouleh-like salad.
Amaranth Salad
Ingredients:
½ cup cooked chickpeas
Salt and pepper, to taste
2 tbsp lemon juice
1 tsp lemon rind, grated
2 tbsp extra virgin olive oil
¼ cup pin nuts, toasted
¼ cup parsley, chopped fine
½ cup onion, chopped fine
¼ cup mint, chopped fine
½ cup celery, sliced thin
2 cups cucumber, diced
½ cup uncooked amaranth
1 ½ cups cold water
1 cup feta cheese, to garnish
Method:
- Bring the water and amaranth to a boil in a medium saucepan. Turn down the flame, cover and simmer for 20 minutes or until the water is almost absorbed. Place in a fine sieve, and rinse under cold running water until it reaches room temperature. Drain well.
- Combine all the other ingredients, except the feta, in a large bowl, and toss to blend.
- Crumble the feta, add it as a garnish, and serve.
