Like quinoa, amaranth is not technically a grain but is the seed of the amaranth plant. One plant can produce up to 60,000 seeds.

Amaranth doesn’t contain any gluten, which makes it a great choice for people who are celiac or gluten intolerant and an excellent way to boost the nutritional power of gluten-free recipes.

I had been to an organic store few days back. First time I saw puffed amaranth seeds there. Though, I use amaranth leaves regularly in cooking, I have never used amaranth seeds. I have heard from my sister that puffed amaranth seeds are very tasty. I bought it for the first time. I have used it today as a garnish for a salad. I feel it can be had as a snack by itself. It tastes like pop corn only but very tiny in size:)

 

 Ingredients

Boiled and chopped beetroot- 1 cup

Chopped onions- 1/2 cup

Chopped capsicum- 1/2 cup

Chopped cucumber- 1/2 cup

Olive oil- 1 tbsp

Salt to taste

Pepper powder- 1/2 tsp

Roasted peanuts- 2 tbsp

Apple cider vinegar- 1 tsp

Puffed amaranth seeds- 3 tbsp

Chopped coriander leaves- 1 tbsp

  Puffed Amaranth Seeds

 

Method

Take a big mixing bowl. Add all the chopped vegetables and mix well.

In a small bowl, add oil, salt, pepper, vinegar and peanuts and mix well.

Pour the dressing over the salad and mix well.

Garnish with puffed amaranth seeds and chopped coriander leaves and serve:)