Amaranth Tabbouleh Salad

Servings:

2 ½ cups

water

1 cup

1 teaspoon

kosher salt

½ teaspoon

ground cumin

¼ cup

sweet onion, finely chopped

1 cup

chopped, fresh flat-leaf parsley, rinsed

1 cup

tomatoes, small dice

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

Place cold water in a small pot with amaranth, ½ teaspoon salt, and cumin on medium-high heat.
Allow for the mixture to come up to a boil.
Reduce the heat to low; cover for 15 to 20 minutes, or until the water has been absorbed.
Turn off the heat and allow the mixture to cool for 5 minutes.
Fluff with a fork.
In a separate sauté pan, place 1 teaspoon of extra virgin olive oil, chopped onions, and chopped garlic.
Sauté for 3 minutes on medium heat or until the onions have softened.
In a bowl, combine the chopped flat leaf parsley with tomatoes, cucumber, chickpeas, fresh mint, sautéed onions and garlic.
Add to the cooled amaranth.
Toss in remaining olive oil and lemon juice.
Season with remaining ½ teaspoon salt and pepper and serve.