Amaranth Mediterranean Salad with a Balsamic Vinaigrette

5.0/5 rating (2 votes)
Amaranth Mediterranean Salad with a Balsamic Vinaigrette

I love healthy salads and after discovering Amaranth and all of the great benefits this dish was created!  Being Italian and loving Mediterranean recipes made this dish a show stopper at our house!  

You can also use quinoa for this salad as well.




  • For the Salad
  • 1 1/2 cups cooked Amaranth (follow direction on the package)
  • 1/2 cup garbanzo beans
  • 1/4 cup thinly sliced red onions
  • 3/4 cup cherry tomatoes, sliced in half
  • 1/2 cup cucumber, diced
  • 1/2 cup kalamata olives
  • 1 cup baby spinach
  • 1/2 cup fresh parsley, chopped
  • ----------------------------------------------------------------------
  • For the Balsamic Vinaigrette
  • 2 teaspoon shallot, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1/4 cup balsamic vinegar
  • 1 cup extra virgin olive oil


  1. Follow the instructions for 1 1/2 cup of cooked Amaranth  then toss in the remaining ingredients and put into a serving bowl.

  2. To make the balsamic vinaigrette add shallot, salt, pepper and basil in a small bowl then whisk in balsamic vinegar and extra virgin olive oil.  Drizzle over salad and enjoy!

Comments (1)

  • Waldemar Juschin

    Waldemar Juschin

    16 January 2015 at 10:28 |
    Hi Cindy,

    I almost always eat the same salad! It's so delicious. instead of cooked amaranth I use popped amaranth. Popped amaranth remains highly nutritional but soaks up the fluids of the salad, distributing it evenly throughout the salad. Instead of having the olive oil and balsamic vinegar at the bottom of the plate. Try it out.

    Check out our website:
    We are making amaranth to a sustainable staple food for global food security.

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