Tabbouleh-Style Amaranth Salad

Normally when I think of summer salads images of dark leafy greens, crisp romaine and crunchy cool vegetables come to mind; this salad is a slight departure of my “normal” summer salad. Tabbouleh-style Amaranth Salad is a gluten-free grain based salad with vegetables of the summer season. It’s a perfect display of eating local. So let’s take full advantage of their flavour and more importantly their nutrient content.

Amaranth is a high-quality source of plant protein including two essential amino acids, lysine and methionine which are generally low in grains. Amaranth is packed with iron and calcium and its high fiber content is triple that of wheat. 
Amaranth is completely gluten-free and suitable for those with celiac disease. Amaranth being extremely dense, it is a super digestible grain, making it a traditional food for people recovering from illness or transitioning from a fast or cleanse. 

As one of the less mainstream grains, your best bet for locating amaranth is at your local food store. 


Ingredients 

1.  1 ½ cups water
2. ½ cup uncooked amaranth
3. 1 large cucumber
4. 1 small red onion finely diced 
5. 1 cup cherry tomatoes 
6. ¾ cup fresh mint leaves chopped
7. ¾ cup fresh parsley chopped 
8. ¼ tsp salt plus more to taste 
9. ¼ tsp crushed red pepper plus more to taste
10. 40g boiled chickpeas 
11. 1 ½ tsp lemon juice 
12. 2 tbsp olive oil 
13. ½ tsp lemon zest ( optional)

Directions 

1. Bring the water for a boil in a medium saucepan over high heat. Add amaranth and reduce to a simmer. Cover and cook for 15 -20 minutes or until nearly all of the liquid is absorbed. Remove from heat and transfer to a large mixing bowl. Spread into a even layer and allow to cool. 
2. While the amaranth is cooling, slice the cucumber in half. Using a spoon, scoop and scrape to remove the seeds. Slice it into strips, then dice. Finely dice the red onion and chop the herbs. Add the veggies, herbs and all other ingredients to the mixing bowl with the amaranth once it reaches room temperature. Mix well. 
3. Serve immediately or chill for 30 -60 minutes if desired. Store in the refrigerator for 3 to 5 days. 

Pro Tip 

1. If you need the amaranth to cool more quickly , place in a fine mesh sieve and rinse with cold water until it reaches room temperature. 
2. If you’re itching for more flavour, add additional lemon Zest instead of lemon juice.