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Amaranth Mango Salad

Contributed by: Sarah House for Bob's Red Mill Test Kitchen

This refreshing salad is great as a side or a main dish. Perfect for a brown bag lunch. Whole Grain! Gluten Free, High Fiber, Organic, Soy Free, Vegetarian.

  • 1/2 cup plain Yogurt
  • 1-1/2 tsp Curry Powder
  • 1 tsp grated Ginger (about 1-inch)
  • 1/2 tsp Sea Salt
  • 1 cup Organic Amaranth Grain
  • 1-1/2 cups Water
  • 1-1/2 cups chopped Mango (about one 1 lb mango)
  • 1/2 cup diced Red Bell Pepper
  • 1 Tbsp diced Jalapeno
  • 1 Tbsp minced fresh Mint
  • 2 Tbsp chopped Cilantro

Directions

Step 1

Combine the yogurt, curry, ginger and salt and chill until ready to use.

Step 2

Bring water to a boil. Add amaranth, reduce heat to low and simmer until water has been absorbed, about 20 – 25 minutes. Remove from heat and drain off excess water.

Step 3

Toss cooked amaranth with mango, bell pepper, jalapeno, herbs and yogurt sauce. Serve immediately or chilled.

Makes 4 servings.
Amaranth Mango Salad

Servings: 4

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Products Used in this Recipe

Sea Salt
 Baking Aids
Sea Salt
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Organic Amaranth Grain
 Grains Beans Seeds
Organic Amaranth Grain
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Nutritional Information

Serving Size: 255g
Recipe Yield: 4 		Amount Per
Serving 		% Daily
Value
Calories 250  
Calories from Fat 35  
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 320mg 13%
Potassium 240mg 7%
Total Carbohydrate 47g 16%
Dietary Fiber 9g 36%
Sugars 12g %
Protein 11g %
Phosphorus 65mg 6%
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.