Amaranth is a whole grain packed with vitamins and nutrients, too hard to pass up. Plus the beauty of this ancient grain is that it’s gluten free. Click this link: to read more about amaranth by our Seasonal Chef.
This very healthy mixed grain and green salad is easy to assemble and tastes even better the next day!
- 1 small bunch of golden beets, with fresh looking beet greens reserved
- Kosher salt
- Sugar, I use demerara or raw sugar
- 1 cup red or black quinoa
- 1 cup amaranth
- 1 bunch curly kale, stripped from the hard
- 2 garlic cloves, minced
- Extra virgin olive oil
- Ground black pepper
- Juice if 1 orange
- 1 tablespoon sherry vinegar
- Snip the beets from the greens and give them a rinse to remove the dirt. Place in a small pot of cold water with a half teaspoon each of salt and sugar. Bring to a boil, lower the heat and lively simmer for about 20-25 minutes or until knife inserted slides easily out.
- While the beets cook put 2 cups of hot water into two separate pots each with a teaspoon of salt and bring to a boil. Drop the quinoa in one and the amaranth in the other. Cook both at a lively simmer for 15 minutes. Remove from heat and cover for 5 minutes to allow the grains to steam. (This is my special trick, and helps them to not overcook.
- While the pots are all boiling roll the kale and beet greens like a fat cigar and slice them in about 1/4″ ribbons. You will have about 8-10 loosely packed cups. Don’t worry, they cook down!
- In a large saute pan heat 1/4 cup olive oil with the garlic. Once the garlic starts to sizzle add the greens along with 1/2 teaspoon of salt and pepper and sauté for about 2-5 minutes. Take care to not burn the greens; you want them to wilt slightly, but stay a little firm and chewy. Remove from heat and set aside.
- In a small jar add the orange juice and sherry vinegar, it should be 1/3 cup, 1/4 cup of olive oil and 1/4 teaspoon each of salt and pepper. Shake vigorously to blend and set aside.
- When the grains are cooked mix them together using a fork, add 1/2 to the cooked greens tossing gently to incorporate them all around the greens. Dress the greens with a little of the dressing. Take the remaining amaranth-quinoa mix and save for another dish.
- Once the beets are finished cooking carefully remove from the pot and allow to cool for a few minutes. Using a paper towel rub away the skins and slice into 1/4″ thick circles. Toss with a little of the dressing. (Warm beets soak up the flavor quickly!)
- To plate simply place the greens down first and then the beets on top. Drizzle with a little dressing and serve.