Amaranth Salad with Peach and Red Onion
Source: Robin Song, Hog & Rocks
This recipe was demonstrated for CUESA’s Market to Table program on September 20, 2014.
Amaranth is considered a “super grain,” although it is technically a seed. It has a rich history dating back 8,000 years, when it was first cultivated in Mesoamerica. Amaranth has an amazing ability to grow quickly and thrive in less-than-ideal soil. It is also a complete source of protein—it contains all the essential amino acids, including lysine, which is lacking in most grains.
Serves 4 to 6
1 small red onion, julienned
¼ cup red wine vinegar
2 tablespoons salt
1 cup amaranth seeds
1 large overripe peach, pitted
1 cup extra-virgin olive oil
1 large ripe peach, pitted
¼ pound amaranth greens, washed and dried
1. Add the red onion to a bowl with the vinegar and 1 tablespoon salt. Allow it to soak for 30 minutes.
2. Bring a large pot of water to a boil, and add enough salt to taste like sea water. Add the amaranth, bring to a second boil, reduce the heat to a simmer and cook until the grain is al dente, about 15 to 20 minutes. Remove from heat, drain, and rinse well.
3. Drain the vinegar from the onions into the container of a blender and set the onions aside.
4. Add the overripe peach (skin and all!) to the vinegar and blend together, drizzling in the oil to make the dressing. Set aside.
5. Cut the ripe peach into bite-size pieces. Add to a large mixing bowl, along with the cooked amaranth, amaranth greens, onion, and dressing. Toss well and serve.