• Kraft paper bags of 25 kg
  • Big bag
  • Retail

Sub products

  • Amaranth flour


  • main meals

Tabbouleh-Style Amaranth Salad


1 1/2 cups cold water
1/2 cup uncooked whole-grain amaranth (such as Arrowhead Mills)
2 cups diced unpeeled English cucumber
1/2 cup thinly sliced celery
1/2 cup nely chopped red onion
1/4 cup chopped fresh mint
1/4 cup chopped fresh at-leaf parsley
1/4 cup pine nuts, toasted
2 tablespoons extra-virgin olive oil 1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice 1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup drained no-salt-added canned chickpeas (garbanzo beans)
1 cup (4 ounces) feta cheese, crumbled
Lemon wedges (optional)

How to Make It

Step 1 Bring 1 1/2 cups cold water and amaranth to a boil in a medium saucepan; reduce heat, cover, and simmer 20 minutes or until water is almost absorbed (it will have the appearance of mush).

Step 2 While amaranth cooks, combine cucumber and next 11 ingredients in a large bowl.

Step 3 Place amaranth in a sieve, and rinse under cold running water until room temperature; drain well, pressing with the back of a spoon. Add to cucumber mixture; toss to blend. Add cheese; toss gently. Garnish with lemon wedges, if desired.

Chef’s Notes

It’s important that the amaranth is placed in a ne mesh sieve. The grain is so tiny that it will slip through a traditional strainer. If one is not available, place the cooked amaranth on a large baking sheet, and spread it in a thin layer so it will cool without clumping together.