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Brazilian Spinach Amaranth Tabouli

A fresh, healthy salad with a tropical twist
This dish is full of fibre, vitamins, and flavour. Perfect as a side dish or light lunch.

Ingredients
  

  • 1 cup amaranth grain
  • 2 cups water
  • 1½ cups fresh Brazilian spinach finely chopped
  • 1 medium tomato chopped
  • 1 small cucumber chopped
  • 2 spring onions finely sliced
  • 2 tbsp fresh mint leaves chopped – optional
  • 1 lime juice
  • 2 tbsp olive oil or other healthy oil
  • Salt and pepper to taste

How to make it
 

  1. 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.
  2. Prepare the vegetables:
    – while the amaranth is cooling, chop the spinach, tomato, cucumber, spring onion, and mint.
  3. 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.
  4. Serve and enjoy:
    – chill in the fridge for 30 minutes if you like it cold
    – serve as a fresh salad or side dish.