The NBC4 and Telemundo44 Health and Fitness Expo is coming to the Washington Convention Center on March 10 and 11.
You can watch cooking demonstrations at the Expo's Cooking 4 You stage.
Here's a recipe Chef Christopher Carey, an instructor at Stratford University will demonstrate on Saturday, March 10 at 10 a.m. to show the benefits and uses of amaranth, a grain similar to rice or maize.
Amaranth and Lentil Salad with Pomegranate and Feta
Ingredients
For the Dressing:
- 1 tablespoon Dijon mustard
- 2 tablespoons minced shallot
- 2 teaspoons honey
- 1/4 cup apple cider vinegar
- 1/2 cup olive oil
- Sea salt and pepper
For the Salad:
Health
- 1 1/2 cups amaranth
- 1 cup dry green lentils
- 2 garlic cloves
- Sea salt and pepper
- 1 cup pomegranate seeds
- 3/4 cup crumbled feta
- 2 cups chopped radicchio
- 1/2 cup chopped fresh parsley
- 1 Honeycrisp apple, diced
- 1/4 cup chopped almonds
Instructions
1. Cook the Amaranth and Lentils:
Cook the lentils with 3 cups of water, 2 cloves of garlic, and sea salt. Bring to a boil and then cover, reduce to a simmer, and cook until the lentils are done, about 20 minutes. Drain, discard garlic cloves, and set aside to cool. Cook the amaranth with 3 cups of water and sea salt. Bring to a boil and then reduce heat to a simmer. Cook until amaranth is tender about 20 minutes. Drain if needed, and set aside.
2. Make the Dressing:
Add the Dijon, shallot, honey, apple cider vinegar, olive oil, and sea salt and pepper (to taste) in a mason jar. Shake vigorously until emulsified and combined.
3. Assemble the Salad:
Combine the cooled amaranth and lentils with the pomegranate, feta, radicchio, parsley, apple, and almonds. Dress with the vinaigrette and toss thoroughly to combine. Serve cold or at room temperature.
