Traditionally made with bulgur (cracked wheat), tabouleh is a scrumptious side dish featuring fresh vegetables and herbs.  Amaranth is a small gluten-free grain that seamlessly replaces bulgur in this vegan gluten-free side dish recipe.

Amaranth Tabouleh

Serves 4

Ingredients:

• 1 cup amaranth
• 2 cups vegetable broth
• Handful of cherry tomatoes, halved
• 1 cup finely chopped fresh parsley
• 1/2 cup chopped, seeded cucumber
• 1/2 cup chopped green onions
• 1/4 cup sliced olives
• 2 tablespoons fresh mint
• Juice and grated zest of 1 lemon
• 2 garlic cloves, pressed
• 1/4 cup extra virgin olive oil olive oil
• Salt and freshly ground black pepper to taste

Directions:

1. In a medium saucepan, bring amaranth and broth to a boil over medium-high heat.
2. Reduce heat to low, cover pan, and simmer for 15 minutes or until liquid is absorbed.
3. Spread amaranth onto a rimmed baking sheet and allow to cool.
4. In a large bowl, combine tomato, parsley, cucumber, green onions, olives, mint, lemon juice and zest, garlic, and olive oil, tossing to coat.
5. Add amaranth to the bowl and toss to combine. Season with salt and pepper.
6. Refrigerate for at least 1 hour. Serve chilled.

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