A vegan, lower carb tabbouleh made with amaranth (gluten free), fresh tomatoes, cucumber, scallions/green onion, lemon and herbs.
One saucepan required.
½ cup dry amaranth
1 ½ cups water
Salt and pepper
1 cup chopped cherry tomatoes
1 cup chopped cucumber
¼ cup finely chopped scallions/green onion
¼ cup finely chopped parsley
¼ cup finely chopped fresh mint
¼ cup pine nuts
Juice of 1 lemon
5 Tbsp olive oil
Salt and pepper
1
Add the amaranth water, salt and pepper to a saucepan over a medium heat, cover and simmer until the amaranth is cooked. If there’s any remaining water, simply drain it away with the pot lid. Leave the amaranth to cool until warm
2
Add the tomatoes, cucumber, scallions, parsley, mint, pine nuts, lemon juice, olive oil, salt and pepper to the pan with the amaranth and stir to combine
3
Serve warm or cold
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories253
- % Daily Value *
- Total Fat 19.6g26%
- Total Carbohydrate 16.7g7%
- Protein 4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½ cup dry amaranth
1 ½ cups water
Salt and pepper
1 cup chopped cherry tomatoes
1 cup chopped cucumber
¼ cup finely chopped scallions/green onion
¼ cup finely chopped parsley
¼ cup finely chopped fresh mint
¼ cup pine nuts
Juice of 1 lemon
5 Tbsp olive oil
Salt and pepper