Amaranth Tabbouleh Salad
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Amaranth Tabbouleh Salad

2:47

Servings: 
8
2 ½ cups
water
1 teaspoon
kosher salt
½ teaspoon
ground cumin
½
sweet onion, finely chopped
1 cup
chopped, fresh flat-leaf parsley, rinsed
1 cup
tomatoes, small dice
1
cucumber, finely chopped
1 can (15 ounces)
chickpeas, rinsed, drained
¼ cup
fresh mint, minced
¼ cup
fresh lemon juice
½ teaspoon
ground black pepper
  1. Place cold water in a small pot with amaranth, ½ teaspoon salt, and cumin on medium-high heat.
  2. Allow for the mixture to come up to a boil.
  3. Reduce the heat to low; cover for 15 to 20 minutes, or until the water has been absorbed.
  4. Turn off the heat and allow the mixture to cool for 5 minutes.
  5. Fluff with a fork.
  6. In a separate sauté pan, place 1 teaspoon of extra virgin olive oil, chopped onions, and chopped garlic.
  7. Sauté for 3 minutes on medium heat or until the onions have softened.
  8. In a bowl, combine the chopped flat leaf parsley with tomatoes, cucumber, chickpeas, fresh mint, sautéed onions and garlic.
  9. Add to the cooled amaranth.
  10. Toss in remaining olive oil and lemon juice.
  11. Season with remaining ½ teaspoon salt and pepper and serve.

Nutritional Information

Calories: 
210
Total Fat: 
9 g
Saturated Fat: 
1 g
Protein: 
7 g
Total Carbohydrate: 
28 g
Dietary Fiber: 
5 g
Cholesterol: 
0 mg
Iron: 
3 mg
Sodium: 
360 mg
Calcium: 
75 mg