The taste of amaranth and sweet potato salad is a combination of sweet, nutty, and savory flavors. The amaranth provides a nutty flavor, while the sweet potato adds a hint of sweetness. The salad is also seasoned with herbs and spices, adding a savory element.
Ingredients with Measurements:
- 2 cups cooked amaranth
- 2 sweet potatoes, peeled and diced
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Special equipment needed:
- Large pot
- Colander
- Cutting board
- Knife
- Large bowl
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. Add the amaranth and cook for 15 minutes, stirring occasionally.
3. Drain the amaranth in a colander and rinse with cold water.
4. Transfer the amaranth to a large bowl.
5. Peel and dice the sweet potatoes and add to the bowl.
6. Dice the red onion, celery, and red bell pepper and add to the bowl.
7. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, sea salt, and black pepper.
8. Pour the dressing over the salad and toss to combine.
9. Serve immediately or chill in the refrigerator for up to 3 days.
Time:
Preparation Time: 15 minutes
Cooking time: 15 minutes
Temperature: Boiling
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 15g
Carbohydrates: 33g
Protein: 6g
Fiber: 5g
Substitutions for Ingredients
- Olive oil: canola oil or avocado oil
- Apple cider vinegar: white wine vinegar or red wine vinegar
- Honey: maple syrup or agave nectar
Variations:
- Add diced avocado for a creamy texture
- Add cooked quinoa for extra protein
- Add diced jalapeno for a spicy kick
- Add toasted nuts or seeds for crunch
Tips and tricks:
- Use freshly cooked amaranth for the best flavor and texture
- Let the salad chill in the refrigerator for at least an hour before serving for the flavors to meld
- Add more or less of the dressing to taste
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until warmed through.
Presentation ideas:
Serve in a large bowl or on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs such as parsley, cilantro, or chives.
Pairings:
Grilled chicken, fish, or steak.
Suggested side dishes:
Roasted vegetables, quinoa, or a green salad.
Troubleshooting advice:
If the salad is too dry, add a bit more of the dressing.
Food safety advice:
Refrigerate leftovers promptly and discard after 3 days.
Food history:
Amaranth is an ancient grain that has been cultivated for thousands of years. It is native to South America and was a staple food of the Aztecs.
Flavor profiles:
The amaranth has a nutty flavor, while the sweet potatoes are sweet and savory. The red onion adds a mild onion flavor, while the celery adds a crunchy texture. The red bell pepper adds a mild sweetness. The dressing adds a tangy flavor.
Serving suggestions:
Serve as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: Salads
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A