Ingredients with Measurements:
- 1 cup amaranth
- 2 cups water
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds
Special Equipment Needed:
- Large pot
- Baking sheet
- Mixing bowl
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the amaranth in cold water and drain.
3. In a large pot, bring the water to a boil. Add the amaranth and reduce heat to low. Cover and simmer for 20-25 minutes or until the water is absorbed and the amaranth is tender.
4. While the amaranth is cooking, toss the diced squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
5. In a mixing bowl, combine the cooked amaranth, roasted squash, parsley, mint, cilantro, and red onion. Toss gently to combine.
6. Sprinkle the crumbled feta cheese and toasted pumpkin seeds over the top of the salad.
7. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 290
Fat: 14g
Carbohydrates: 34g
Protein: 9g
Fiber: 6g
Sugar: 3g
Sodium: 220mg
Substitutions for ingredients:
- Amaranth can be substituted with quinoa or couscous.
- Butternut squash can be substituted with acorn squash or pumpkin.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Pumpkin seeds can be substituted with sunflower seeds or chopped almonds.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different herbs such as basil or thyme.
- Add dried cranberries or raisins for a touch of sweetness.
Tips and Tricks:
- Rinse the amaranth before cooking to remove any debris.
- Toast the pumpkin seeds in a dry skillet over medium heat until lightly browned and fragrant.
- Use a sharp knife to peel the butternut squash easily.
Storage Instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This salad is best served cold, but you can reheat it in the microwave or on the stovetop if desired.
Presentation Ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional fresh herbs or pumpkin seeds.
Garnishes:
Fresh herbs, pumpkin seeds, or a drizzle of balsamic glaze.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
Crusty bread or a side of roasted vegetables.
Troubleshooting Advice:
If the amaranth is too dry, add a splash of water or vegetable broth to moisten it.
Food Safety Advice:
Refrigerate the salad promptly after serving and discard any leftovers after 3 days.
Food History:
Amaranth is an ancient grain that was a staple food in the Aztec civilization. It is still popular in South America and is gaining popularity in other parts of the world due to its high nutritional value.
Flavor Profiles:
This salad has a nutty and earthy flavor from the amaranth and roasted squash, balanced by the freshness of the herbs and tanginess of the feta cheese.
Serving Suggestions:
Serve this salad as a light lunch or as a side dish for dinner.
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