Tabbouleh-Style Amaranth Salad
This recipe is a great way to incorporate the nutritionally packed amaranth into your lifestyle.
Tabbouleh-Style Amaranth Salad
Retrieved from: https://www.yummly.com/recipe/Tabbouleh-Style-Amaranth-Salad-1076738
Ingredients:
Note: It's important that the amaranth is placed in a fine mesh sieve. The grain is so tiny that it will slip through a traditional strainer. If one is not available, place the cooked amaranth on a large baking sheet, and spread it in a thin layer so it will cool without clumping together.
Retrieved from: https://www.yummly.com/recipe/Tabbouleh-Style-Amaranth-Salad-1076738
Ingredients:
- 1 ½ cups cold water
- ½ cup uncooked whole-grain amaranth
- 2 cups unpeeled cucumber
- ½ cup thinly sliced celery
- ½ cup finely chopped red onion
- ¼ cup fresh mint
- ¼ cup fresh parsley
- ¼ cup pine nuts, toasted
- 2 Tbsp avocado oil (or preferred oil)
- 1 tsp grated lemon rind (lemon zest)
- 2 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp crushed red pepper
- ½ cup garbanzo beans (chickpeas)
- 1 cup (4 ounces feta cheese, crumbled
- Lemon wedges (optional)
- Bring 1 1/2 cups cold water and amaranth to a boil in a medium saucepan; reduce heat, cover, and simmer 20 minutes or until water is almost absorbed (it will have the appearance of mush).
- While amaranth cooks, combine cucumber and the next 11 ingredients in a large bowl.
- Place amaranth in a sieve, and rinse under cold running water until room temperature; drain well, pressing with the back of a spoon. Add to cucumber mixture; toss to blend. Add cheese; toss gently. Garnish with lemon wedges, if desired.
Note: It's important that the amaranth is placed in a fine mesh sieve. The grain is so tiny that it will slip through a traditional strainer. If one is not available, place the cooked amaranth on a large baking sheet, and spread it in a thin layer so it will cool without clumping together.
Feel free to print it off by clicking the PDF file below and add it to your recipes!
| Tabbouleh-Style Amaranth Salad |