Spinach Amaranth Herb Salad

(serves 6)
Inspired by Tabouleh, this salad is refreshing and delicious.
As an alternate instead of the fresh herbs you can use 1/4 cup of dry Ghormeh Sabzi herb mix (available at middle eastern grocery stores) but still include the fresh chopped spinach.

2 cups amaranth
2 cups of water
1/2 tsp sea salt
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 tsp ground cumin
1/2 tsp ground coriander
1 garlic clove, minced or crushed
1/4 cup chopped fresh parsley
2 tbsp chopped fresh mint
1/4 cup chopped cilantro
2 cups finely chopped baby spinach

Simmer covered on a low flame for 12 minutes.
Transfer to a bowl and set aside to cool slightly.
In a small bowl mix: olive oil, lime juice, cumin, coriander, garlic and chopped herbs.
Mix the salad dressing in with the cooked amaranth and chopped baby spinach
Refrigerate for at least an hour to let the flavors blend together.

Spinach Amaranth Herb Salad

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