Gluten-Free Amaranth Tabbouleh Recipe

 
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Gluten-Free Amaranth Tabbouleh
  • Chef: Swasti Aggarwal, Food Strategist at Foodhall
  • Recipe Servings: 3
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Easy

Tabbouleh is a mid-eastern salad and in this version it is made with amaranth. Throw in some chickpeas, juicy cucumbers and tomatoes to make a simple yet satisfying meal.

Ingredients of Gluten-Free Amaranth Tabbouleh

  • 1 cup amaranth
  • 1/2 cup boiled chickpeas
  • 1/2 cup cucumber
  • 1/2 cup of onion
  • 1/2 cup of tomato
  • 1/2 cup of mint leaves
  • 1/2 cup coriander
  • 1 cup flat leaf parsley
  • 1 tsp lemon rind
  • 2 tsp lemon juice
  • 2 Tbsp olive oil
  • 1 tsp sumac powder
  • 3 tsp pine nuts
  • salt as per taste

How to Make Gluten-Free Amaranth Tabbouleh

1.1. Heat 1 cup amaranth in a skillet over low heat, stirring constantly, until the grains begin to "pop" (1-2 minutes).
2.2. Transfer to a pot and add 3 cups water.
3.3. Cover & bring it to boil & simmer for 15-20 minutes until most (or all) of the water is absorbed, Remove from heat & cool.
4.4. Peel and dice 1/2 cup cucumber, 1/2 cup each of onion, tomato, fresh mint leaves & coriander.
5.5. Wash, drain and chop 1 cup flat leaf parsley.
6.6. Combine all the ingredients in a large bowl and add salt, 1 teaspoon lemon rind, 2 teaspoon lemon juice, 2 tablespoon olive oil, 1 teaspoon sumac powder, 3 teaspoon pine nuts, and 1/2 cup boiled chickpeas.
7.7. Toss gently to combine all the ingredients together and serve chilled.
Key Ingredients:

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