While quinoa is a great pseudo-grain to add to salads when you want to bulk it up, amaranth is definitely one you should try out if you haven’t! Amaranth has a mild, nutty flavor and becomes almost gelatinous as opposed to quinoa’s fluffy texture. In this salad, amaranth, endives, and pears are dressed with a flavorful and bright maple mustard dressing.
Belgian Pear and Endive Salad [Vegan]
For the Maple Mustard Dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoon maple syrup, or more to taste
- 1 1/2 tablespoon mustard
- 1 small shallot, finely chopped (optional)
- Sea salt and black pepper, to taste
For the Salad:
- 1/2 cup amaranth
- 2 to 3 stalks Belgian endive
- 2 large handfuls desired leafy greens: spinach, kale, Romaine lettuce, spring mix, etc
- 1 large sweet pear, slice
- 1 small handful of hazelnuts, sprouted or lightly toasted, finely chopped, sprinkled with sea salt and black pepper
To Make the Maple Mustard Dressing:
- Combine extra virgin olive oil, lemon juice, maple syrup, mustard, shallot, salt, and pepper in a small glass jar. Shake it well.
For the Salad:
- Use 1 1/2 cups water to 1/2 cup amaranth. 1/2 cup uncooked amaranth yields about 1 1/2 cups cooked.
- Place the amaranth and water in a small saucepan. Bring to a boil, then reduce to low heat and let it simmer, uncovered, until the water is absorbed. Stir it occasionally. If you wish, you can add sea salt to taste. This will take 15-20 minutes.
- Set the cooked amaranth aside and let it cool down.
- Combine the cooked amaranth with the Belgian endive, greens, and pear.
- Finish with hazelnuts and maple mustard dressing to taste.