📝 About This Recipe
This vibrant reimagining of the Levantine classic swaps traditional bulgur for nutty, protein-rich amaranth, creating a naturally gluten-free masterpiece. The tiny, pearl-like grains offer a delightful 'pop' texture that perfectly complements the abundance of fresh, hand-chopped herbs and zesty lemon. Infused with earthy sumac and high-quality olive oil, this salad is a refreshing, nutrient-dense celebration of Mediterranean flavors.
🥗 Ingredients
The Grain Base
- 1 cup Amaranth grain (rinsed thoroughly in a fine-mesh strainer)
- 2.5 cups Water (for simmering)
- 1/2 teaspoon Sea salt (for the cooking water)
Fresh Produce
- 2 bunches Flat-leaf Italian parsley (very finely chopped, stems removed)
- 1/2 cup Fresh mint leaves (finely chopped)
- 1 large English cucumber (finely diced into 1/4 inch pieces)
- 3 medium Roma tomatoes (seeded and finely diced)
- 4 pieces Green onions (white and light green parts, thinly sliced)
- 1/4 cup Red onion (minced very finely)
Dressing and Seasoning
- 1/3 cup Extra virgin olive oil (use a high-quality, peppery oil)
- 1/4 cup Fresh lemon juice (about 2 large lemons)
- 1 teaspoon Ground sumac (adds a lovely tartness)
- 1 clove Garlic (grated or pressed into a paste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 cup Pomegranate arils (for a sweet-tart garnish)
👨🍳 Instructions
-
1
Rinse the amaranth grain under cold running water in a fine-mesh sieve for at least 60 seconds to remove any bitter saponins.
-
2
In a medium saucepan, combine the rinsed amaranth, 2.5 cups of water, and a pinch of salt. Bring to a boil over high heat.
-
3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes until the water is absorbed and the grains are tender but still have a slight bite.
-
4
Remove the pot from the heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and spread the amaranth onto a baking sheet to cool completely. This prevents the salad from becoming gummy.
-
5
While the grain cools, prepare your vegetables. Seed the tomatoes before dicing to ensure the salad doesn't become too watery.
-
6
Finely chop the parsley and mint. Aim for a very fine texture, but use a sharp knife to avoid bruising the delicate leaves.
-
7
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, grated garlic, sumac, and black pepper until emulsified.
-
8
In a large mixing bowl, combine the cooled amaranth, chopped parsley, mint, cucumber, tomatoes, green onions, and red onion.
-
9
Pour the dressing over the salad and toss gently with large spoons until every grain and leaf is evenly coated.
-
10
Taste and adjust seasoning, adding more salt or lemon juice if necessary. The amaranth absorbs salt, so don't be afraid to be generous.
-
11
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the amaranth to absorb the citrus notes.
-
12
Transfer to a serving platter and garnish with fresh pomegranate arils and an extra drizzle of olive oil just before presenting.
💡 Chef's Tips
Always cool the amaranth completely before mixing; adding warm grains to fresh herbs will wilt them instantly. Use a very sharp knife for the herbs to ensure they stay vibrant green rather than turning dark and mushy. If you find amaranth too 'creamy,' try toasting the dry grain in the pot for 2 minutes before adding water to enhance its nutty profile. Don't skip the sumac—it provides an authentic Middle Eastern tang that lemon alone cannot replicate. For the best texture, eat the salad within 24 hours, as the cucumbers and tomatoes will release juice over time.
🍽️ Serving Suggestions
Serve as part of a Mezze platter alongside creamy hummus, baba ganoush, and warm gluten-free pita. Pairs beautifully with grilled lemon-herb chicken skewers or pan-seared halloumi cheese. Top with a handful of toasted pine nuts or slivered almonds for added crunch. Enjoy with a chilled glass of crisp Sauvignon Blanc or a refreshing mint-infused iced tea. Scoop it up using crisp Romaine lettuce leaves for a low-carb, crunchy appetizer.