Tabbouleh-Style Amaranth Salad
Bookmark this page
Ingredients
1 ½ cups cold water
½ cup raw whole-grain amaranth (such as crushed into an arrow)
2 cups diced, unpeeled English cucumbers
½ cup thinly sliced celery
½ cup finely chopped red onion
¼ cup chopped fresh mint
¼ cup chopped fresh flat-leaved parsley
¼ cup toasted pine nuts
2 tablespoons extra virgin olive oil
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground red pepper flakes
½ cup dried canned chickpeas (garbanzo beans) without adding salt
1 cup (4 oz) shredded feta cheese
Lemon wedges (optional)
To make
Bring 1 1/2 cups cold water and the amaranth to a boil in a medium saucepan; reduce the heat, cover, and simmer for 20 minutes or until the water is almost absorbed (mush).While the amaranth is cooking, combine the cucumber and the following 11 ingredients in a large bowl.Tip the amaranth into a sieve and rinse under cold running water to room temperature; strain well, squeezing with the back of a spoon. Add to the cucumber mixture; stir until smooth. Add the cheese; mix gently. Garnish with lemon wedges if desired.
Views: 137
Author:Admin
Published: 11/20/2023 9:38 PM
Was this recipe helpful to you?
Yes
No
Comments (0)