Amaranth Tabbouleh Salad


2 ½ cups water

1 cup Inari Organic Amaranth

1 tsp kosher salt

½ tsp ground cumin

¼ cup Extra Virgin Olive Oil, Organic

½ sweet onion, finely chopped

1 cup chopped, fresh flat-leaf parsley, rinsed

1 cup tomatoes, small dice

1 cucumber, finely chopped

1 cup Inari Dried Organic Chick Peas

¼ cup fresh mint, minced

¼ cup fresh lemon juice

½ teaspoon ground black pepper



Day Before:  Steep 1 cup of chickpeas in 3 cups of water for 8 hours. Rinse and cook in 4 parts of water

for 1 part of beans. Simmer for 1 to 1 1/2 hours.

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.


Makes approximately 8 servings.