Traditional taboulé is made with bulgur & I’m not hatin’ but the amaranth in my pantry was calling my name so I put it to good use!
Amaranth is a gluten-free food that’s actually a seed (like quinoa), that’s really high in protein & amino acids! It contains lysine, an amino acid that most grains are lacking, which makes it a complete source of protein! It’s also high in calcium, vitamin C & in a 1 cup serving, you get 82% RDV of iron!
It’s also high in fibre & has been shown to have digestive prompting & cholesterol lowering properties. One cup has 13g of fibre, whereas the same portion of white rice has just 2g!
This salad is a great lunch option or have a smaller portion with a side of protein & grilled or raw veggies! It’s light, crispy, fresh, delicious & healthy & won’t weigh you down mid-afternoon!
INGREDIENTS:
- 1/2 cup amaranth, uncooked
- 1 bunch fresh parsley
- 1/2 bunch fresh cilantro
- 5-6 radish
- 4 green onions
- 2-3 small cucumbers
- 1 clove garlic, minced
- Juice from 1.5 fresh lemon
- 2 tbsp. raw apple cider vinegar
- Sea salt & black pepper to taste
- Pinch garlic powder
HOW?
- Cook the amaranth according to package directions. Once cooked, set aside to cool off.
- Prepare the other ingredients & add them to a bowl, then add the cooled amaranth.
- Season, toss & enjoy!
