Amaranth Tabbouleh Salad

Ancient Grain Recipe

Ingredients:

• ½ cup whole grain Amaranth
• 2 cups diced unpeeled English Cucumber
• ½ cup thinly sliced celery
• ½ cup finely chopped red onion
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup pine nuts, toasted
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• ½ cup drained no-salt-added chickpeas
• 1 cup (4 ounces) feta cheese, crumbled

Method:

• 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).
• While amaranth cooks, combine cucumber and the other ingredients in a large bowl.
• 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.