Make Ahead

Amaranth Tabouli (aka Tabbouleh)

March 22, 2011
1 Ratings
  • Serves 4-6
Author Notes

Amaranth is an extremely tiny, yet extremely nutritious seed that cooks up like a grain (like quinoa). It is gluten-free and high in protein, calcium and magnesium. It has a really interesting flavor, and I really enjoyed it in this amaranth tabouli.This tabouli (aka tabbouleh) recipe is adapted from one I saw in Saveur Magazine. I love how heavy it is on the parsley and the mint, and the addition of cinnamon drew me in, as well. The Saveur recipe also calls for allspice, but I didn't have any, so left it out. - WinnieAb —WinnieAb

Test Kitchen Notes

I have never eaten, purchased or cooked with amaranth before, and now I am a convert. This tabouli has it all – the nuttiness from the grain minus the sometimes overly chewy quality of a classic wheat tabouli. We (several friends tested with us) love that it has the freshness of the tomato, herb and lemon, and then there is that subtle back note of cinnamon that makes it really special. Delicious! - aargersi —aargersi

What You'll Need
  • 1 cup amaranth
  • 1/2 cups water
  • 3-4 tomatoes, cored and chopped
  • 2 cups chopped/minced parsley (get it as fine as you have the desire/patience for)
  • 2 cups chopped/minced fresh mint (same as above)
  • 4 scallions, chopped
  • 1/3 cup fresh lemon juice, plus more to taste
  • 5 tablespoons olive oil, plus more to taste
  • generous pinch of ground cinnamon, plus more to taste
  1. Heat amaranth in a skillet over low heat, stirring constantly, until the grains start to pop and the amaranth is fragrant (1-2 minutes). Transfer to a small pot and add the water. Bring to a boil, cover, and simmer for 15-20 minutes until most, if not all, of the liquid is absorbed. Remove from heat and allow to rest for 5 minutes, covered.
  2. Cool the cooked amaranth, then combine with the rest of the ingredients. Stir well to combine, taste for seasonings, and serve.

See what other Food52ers are saying.

  • Zach Worthington
    Zach Worthington
  • adele93
  • aargersi
  • monkeymom
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

7 Reviews

Phoghat December 28, 2015
Very common grain here in Mexico, have been looking for recipes, and this sounds good. Read the other comments , and increase the water
p G. March 25, 2014
the water amount is stupid
doesn't anyone test these proportions before publishing?
BeNeWe March 25, 2014
Agree with Zach. It seems that the water should be 1.5 cups
Zach W. January 5, 2014
Should be 1.5 cups water, correct?
adele93 May 22, 2013
can you buy amaranth at a general supermarket?
aargersi March 28, 2011
eating this for lunch right now - YUM!!!!
monkeymom March 22, 2011
Excited to have a good recipe for amaranth WinnieAb! Thanks!