Go Back
–+ servings

Tabbouleh with Amaranth

Kanchan Dilip
Tabbouleh salad made with amaranth, hemp seeds, red onions and cucumbers
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine Middle Eastern
Servings 6
Calories 132 kcal

Equipment

  • By hand

Ingredients
 
 

  • ½ cup amaranth to get one cup cooked
  • 1 red onion diced
  • 6 cherry tomatoes diced
  • 1 bunch parsley
  • 2 sprigs mint leaves julienne cut
  • 1 tbsp lemon juice freshly squeezed
  • pink salt to taste
  • ½ tsp za'atar spice mixture optional
  • 1 tbsp extra virgin olive oil
  • 2 tbsp hemp seeds
  • 1 cucumber diced with skin
  • 1 tbsp olives cocktail

Instructions
 

  • Boil the amaranth with water for 13- 15 minutes and cool it.
  • Mix all the ingredients in a salad bowl and refrigerate for an hour in a covered bowl.

Notes

Notes:
  • Mint leaves add an extra touch of flavor to the salad but not an absolute requirement.
  • If you cannot find za'atar spice mixture, you can substitute toasted white sesame seeds and fresh thyme.

Nutrition

Calories: 132kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 30mgPotassium: 271mgFiber: 2gSugar: 2gVitamin A: 966IUVitamin C: 21mgCalcium: 60mgIron: 3mg
Keyword tabbouleh with amaranth, tabbouli salad without bulgur
Rate the RecipeLet us know how the recipe turned out by giving a star rating or leaving a comment