RECIPE

AMARANTH TABOULEH

COOK TIME: 30 MINUTES SERVING SIZE: 2 SERVINGS

INGREDIENTS

½ cup amaranth grains 1 sweet pepper (yellow or orange) 1 bunch parsley 1 small red onion 1–2 large pink tomatoes 2–3 sprigs mint 2 tbsp olive oil 1 tbsp amaranth oil 1 tbsp lemon juice 1 tsp whole grain mustard 50 g pine nuts Salt, freshly ground black pepper

INSTRUCTIONS:

1. PREPARE THE AMARANTH:

Soak the amaranth grains in water for at least 3 hours.

2. COOK THE AMARANTH:

In a saucepan, bring 1.5 cups of water to a boil, add the amaranth, and bring to a boil again. Cover and simmer on low heat for 30–40 minutes. Spread the amaranth on a plate to cool.

3. PREPARE THE VEGETABLES AND HERBS:

Remove seeds and stem from the sweet pepper. Dice the pepper and tomatoes. Finely chop the mint, parsley, and red onion.

4. ASSEMBLE THE SALAD:

Combine the amaranth with the diced vegetables and herbs. Season with salt and pepper, add the pine nuts, and mix well.

5. MAKE THE DRESSING:

In a small bowl, combine olive oil, amaranth oil, lemon juice, black pepper, and mustard. Mix well. Drizzle over the salad, toss again, and serve.

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