Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | amaranth |
| 1 cup | parsley, chopped |
| 1/2 cup | scallions, chopped |
| 2 tbsp | fresh mint |
| 1/2 cup | lemon juice |
| 1/4 cup | olive oil |
| 2 | garlic cloves, pressed |
| 1/4 cup | olives, sliced |
| lettuce leaves |
Directions
Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Allow to cool. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives. Serves 4.
Source: www.saltspringseeds.com