Amaranth Tabouli

• 1 cup amaranth
• 1/2 cups water
• 3-4 tomatoes, cored and chopped
• 2 cups chopped/minced parsley (get it as fine as you have the desire/patience for)
• 2 cups chopped/minced fresh mint (same as above)
• 4 scallions, chopped
• 1/3 cup fresh lemon juice, plus more to taste
• 5 tablespoons olive oil, plus more to taste
• generous pinch of ground cinnamon, plus more to taste

1. Heat amaranth in a skillet over low heat, stirring constantly, until the grains start to pop and the amaranth is fragrant (1-2 minutes). Transfer to a small pot and add the water. Bring to a boil, cover, and simmer for 15-20 minutes until most, if not all, of the liquid is absorbed. Remove from heat and allow to rest for 5 minutes, covered.
2. Cool the cooked amaranth, then combine with the rest of the ingredients. Stir well to combine, taste for seasonings, and serve.

amaranth, water, tomatoes, parsley, fresh mint, scallions, lemon juice, olive oil, generous

Taken from food52.com/recipes/10645-amaranth-tabouli (may not work)