• 1 C amaranth
  • 1 C parsley, chopped
  • 1/2 C scallions, chopped
  • 2 Tbl fresh mint
  • 1/2 C lemon juice
  • 1/4 C olive oil
  • 2 garlic cloves, pressed
  • 1/4 C olives, sliced
  • Lettuce leaves, whole


  1. Simmer amaranth in an equal volume of water for 12-15 minutes. Allow to cool.
  2. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend.
  3. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.

Cooking Instructions:

  1. Amaranth can be boiled (15-20 minutes), baked, or popped.
  2. Organic amaranth should be stored in a tightly sealed container (preferably a glass jar) in a cool, dark, dry location. If stored properly, organic amaranth can have a shelf life of up to one year.