Amaranth Tabouli

Name: Amaranth Tabouli
Ingredients: 1 cup amaranth; 1/2 cups water; 3-4 tomatoes, cored and chopped; 2 cups chopped/minced parsley (get it as fine as you have the desire/patience for); 2 cups chopped/minced fresh mint (same as above); 4 scallions, chopped; 1/3 cup fresh lemon juice, plus more to taste; 5 tablespoons olive oil, plus more to taste; generous pinch of ground cinnamon, plus more to taste

9 ingredients

2 steps

Ingredients

1 cup amaranth
1/2 cups water
3-4 tomatoes, cored and chopped
2 cups chopped/minced parsley (get it as fine as you have the desire/patience for)
2 cups chopped/minced fresh mint (same as above)
4 scallions, chopped
1/3 cup fresh lemon juice, plus more to taste
5 tablespoons olive oil, plus more to taste
generous pinch of ground cinnamon, plus more to taste

Directions

1

Heat amaranth in a skillet over low heat, stirring constantly, until the grains start to pop and the amaranth is fragrant (1-2 minutes). Transfer to a small pot and add the water. Bring to a boil, cover, and simmer for 15-20 minutes until most, if not all, of the liquid is absorbed. Remove from heat and allow to rest for 5 minutes, covered.
2

Cool the cooked amaranth, then combine with the rest of the ingredients. Stir well to combine, taste for seasonings, and serve.