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How To: Raw Tabbouleh Salad with Sprouted Amaranth

Sprouted amaranth is a much healthier alternative to cooked bulgar, the starring grain in traditional tabbouleh. Amaranth, a grain native to North America, packs a potent, nutritious punch.

Dare I say this raw version is even better than the real thing?

Here’s the recipe:

2 cups amaranth
1 cup red onion (1 small onion), finely chopped
1 1/2 cups cherry tomatoes, quartered
1 cup zucchini (1 small to medium zucchini)i, chopped
1 cup green pepper (1 small pepper), chopped
1 cup kalamata or oil-cured olives, coarsely chopped
1 bunch curly-leaf parsley, finely chopped
2 tablespoons raw apple cider vinegar
Juice of 2 lemons
1/2 cup extra virgin olive oil
1 scant teaspoon sea salt

1. To sprout the amaranth, place grains in a fine mesh colander. Run cold water over the grains for 2 minutes. Transfer to a bowl. Fill with enough cold water to cover grains by 1 inch. Cover loosely with a thin cloth. Let stand at room temperature (70 degrees) for 8 hours. Drain in the colander. Rinse for 30 seconds. If the amaranth has sprouted (tiny tails sprouting from the grains), then you’re done. If not, put the amaranth back in the bowl and cover with cold water again. Let stand 4-8 hours, until the grains sprout. Drain thoroughly.

2. In a large mixing bowl, combine the amaranth and all vegetables. In a small bowl or jar, combine lemon juice, vinegar, olive oil, and salt. Toss with the salad. Let stand in the refrigerator for at least 2 hours, or overnight, before serving.