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Add a photoRaciónes: 6
Ingredientes
- 1/2 Tbsp. Extra-virgin extra virgin olive oil
- 1 tsp Mustard seeds
- 2 Tbsp. Amaranth, uncooked
- 2 1/4 c. Vegetable stock
- 2 c. Beans, cooked (white or possibly red kidney)
- 10 x Calmyrna figs, dry, minced
- 1/3 c. Parsley, chopped
- 1/2 tsp Salt Pepper
- 1 Tbsp. Sesame seeds, toasted, for garnish
- 1/4 c. Tahini
- 1/2 c. Orange juice, fresh
- 1/2 c. ,water Salt to taste
- 8 c. Salad greens, mixed Or possibly romaine, shredded
- 1 c. Arugula, minced
Direcciones
- Amaranth: Hot oil in a 2-qt saucepan over moderate heat. Add in mustard and sesame seeds, cover partially and toast about 30 seconds, or possibly till the sesame seeds darken a shade or possibly two. Stir in amaranth till grains are coated with oil. Add in stock or possibly water and bring to a boil. Reduceheat to low and simmer till grains are tender and liquied has been absorbed, about 20 min. Mix in beans and figs, cover and set aside for 5 min. Stir in parsley, and season with salt and pepper.
- Salad and Dressing: Combine tahini, orange juice, water and salt in a blender and process till smooth.
- Set aside. Rinse leafy greens and arugula. Spin-dry or possibly pat between towels to remove excess water.
- To serve: Place amaranth mix in the center of 6 plates. Garnish with sesame seeds and surround with salad greens. Drizzle with dressing.
- Serves6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 82 | 58% |
| Total Fat 9.53g | 12% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 397mg | 17% |
| Potassium 209mg | 6% |
| Total Carbs 11.99g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.2g | 3% |
| Protein 3.58g | 6% |
