Tabbouleh with Amaranth
Tabbouleh salad made with amaranth, hemp seeds, red onions and cucumbers
Equipment
- Salad bowl
Ingredients
- ½ cup amaranth to get one cup cooked
- 1 red onion diced
- 6 cherry tomatoes diced
- 1 bunch parsley
- 2 sprigs mint leaves julienne cut
- 1 tbsp lemon juice freshly squeezed
- pink salt to taste
- ½ tsp za'atar spice mixture optional
- 1 tbsp extra virgin olive oil
- 2 tbsp hemp seeds
- 1 cucumber diced with skin
- 1 tbsp olives cocktail
Instructions
- Boil the amaranth with water for 13- 15 minutes and cool it.
- Mix all the ingredients in a salad bowl and refrigerate for an hour in covered bowl.
Notes
- Boil ½ cup of amaranth in 1 ½ cups of water for 13-15 minutes until all the water has evaporated. There is no need to soak the amaranth prior to cooking it.
- Substitute amaranth with bulgur or freekeh.
- Mint leaves add an extra touch of flavor to the salad but not an absolute requirement.
- If you cannot find za'atar spice mixture, you can substitute toasted white sesame seeds and fresh thyme.
- How would you eat Tabbouleh with? Tabbouleh is eaten with falafel, hummus or pita bread.
- Is Tabbouleh vegan? It is vegan.
- What are the other substitutions for amaranth? Bulgur or quinoa will work well.
Nutrition
Calories: 132kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 30mgPotassium: 271mgFiber: 2gSugar: 2gVitamin A: 966IUVitamin C: 21mgCalcium: 60mgIron: 3mg
