This middle eastern dish often served as part of a meze. With the amaranth in there, making it a high quality vegan meal.
Ingredients
3.5 OZ / 100 G curley parsley
0.5 EA red onion
1 TSP sumac
7 OZ / 200 G amaranth
1 TBSP hemp seeds
7 OZ / 200 G tomato
1 EA lemon
2 OZ / 50 G olive oil
24.5 OZ / 700 ML water
1 TSP salt
Directions
Soak your amaranth in cold water for about an hour then add to the mixing bowl along with water and cook for 20 minutes / 250°F|120°C / speed 1 / stir. Once cooked, remove from the mixing bowl and set aside for later straining the amaranth through a fine sieve.
Whilst your amaranth cooks, prepare your parsley by removing the stem. Peel the onion and quarter the tomato.
Add your parsley, tomato and onion to the mixing bowl. Mix for 8 seconds / speed 6. Scrape down the sides of the mixing bowl.
Add your cooked amaranth back to the mixing bowl along with the sumac, hemp seed, salt, olive oil, zest and juice of lemon. Mix for 10 seconds / speed 2 / stir.
