Amaranth Tabbouleh Salad


2 ½ cups water
1 cup (6 ounces) Living Now® Organic Amaranth Grain
1 tsp. kosher salt
½ tsp. ground cumin
¼ cup Ellyndale Organics™ Extra-Virgin Olive Oil
½ sweet onion, finely chopped
2 cloves of garlic, finely minced
1 cup chopped fresh, flat-leaf parsley, rinsed
1 cup tomatoes, small dice
1 cucumber, finely chopped
1 can (15 ounces) chickpeas, rinsed, drained
¼ cup fresh mint, minced
¼ cup fresh lemon juice
½ tsp. ground black pepper


  1. Place cold water in a small pot with amaranth, ½ tsp. salt, and cumin on medium-high heat.
  2. Allow for the mixture to come up to a boil.
  3. Reduce the heat to low; cover for 15 to 20 minutes, or until the water has evaporated.
  4. Turn off the heat and allow the mixture to cool for 5 minutes.
  5. Fluff with a fork.
  6. In a separate sauté pan, place 1 tsp. of extra virgin olive oil, chopped onions, and chopped garlic.
  7. Sauté for 3 minutes on medium heat or until the onions have softened.
  8. In a bowl, combine the chopped flat leaf parsley with tomatoes, cucumber, chickpeas, fresh mint, sautéed onions and garlic.
  9. Add to the cooled amaranth.
  10. Toss in remaining olive oil and lemon juice.
  11. Season with remaining ½ tsp. salt and pepper and serve.
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