Amaranth and teff are tiny grains that are higher in protein and fiber than quinoa and just as tasty, with a slightly sweet tang. To serve salad for breakfast, replace the beets with chopped apples.
See also Beet, Brown Rice and Carrot Burger
- 1 cup uncooked amaranth or teff
- 8 small beets, red or yellow,
- trimmed and quartered
- 1/2 mango, peeled, cubed
- (about 1/2 cup)
- 3 tbsp olive oil
- 2 tbsp raw apple-cider vinegar
- 1 clove garlic
- 1/2 tsp Dijon mustard
- 1 tbsp freshly grated turmeric or
- 1/2 teaspoon ground turmeric
- 1/4 tsp salt
- 1 lb spinach or baby kale
- (kale should be de-stemmed
- and chopped)
- 2 pints fresh raspberries
- 1/3 cup chopped macadamia nuts
1. In a medium saucepan, bring 3 cups water to a boil. Add amaranth or teff, reduce heat, and simmer until most of the liquid is absorbed and it achieves a creamy, thick porridge consistency, about 20 minutes.
2. Place beets in a large stockpot and cover with water. Bring to a boil, then cover and reduce heat to medium; simmer until tender, about 45 minutes. Transfer to a cutting board to cool; peel any tough skins. Dice and stir into the amaranth or teff.
3. In a blender, process mango, olive oil, vinegar, garlic, mustard, turmeric, and salt until smooth, adding 2–3 tbsp cold water if needed to reach the desired consistency.
4. Divide greens, beets, grains mixture, and raspberries among four plates and drizzle with mango dressing. Sprinkle with macadamia nuts and serve immediately.
Nutritional Info: 548 calories per serving, 26 g fat (3 g saturated), 56 g carbs, 12 g fiber, 24 g protein, 274 mg sodium
- Serving Size: 4
- Calories: 48
- Carbohydrate Content: 56 g
- Fat Content: 28 g
- Fiber Content: 12 g
- Protein Content: 24 g
- Saturated Fat Content: 3 g