Brazilian Spinach Amaranth Tabouli
A fresh, healthy salad with a tropical twistThis dish is full of fibre, vitamins, and flavour. Perfect as a side dish or light lunch.
Ingredients
How to make it
- Cook the amaranth:– rinse the amaranth under running water– in a pot, combine 1 cup amaranth with 2 cups water– bring to a boil, then cover and simmer for 20 minutes, until water is absorbed– let it cool completely.
- Prepare the vegetables:– while the amaranth is cooling, chop the spinach, tomato, cucumber, spring onion, and mint.
- Mix the salad:– in a large bowl, combine the cooked amaranth and all the chopped vegetables– add the lime juice, olive oil, salt, and pepper– mix gently to combine.
- Serve and enjoy:– chill in the fridge for 30 minutes if you like it cold– serve as a fresh salad or side dish.
