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Amaranth Tabbouleh Salad with Mediterranean Ground Turkey
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Nutrition Facts
Serving Size 369 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 120
% Daily Value*
Total Fat 13 g 17%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 370 mg 16%
Total Carbohydrate 32 g 12%
Dietary Fiber 8 g 29%
Sugars 6 g
Protein 30 g
Vitamin A 0% • Iron 30%
Vitamin C 0% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Amaranth Tabbouleh Salad with Mediterranean Ground Turkey
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Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) amaranth, cooked
1 Tbsp olive oil, divided
1 red bell pepper, roasted, see chef's notes
1/2 cup(s) Italian parsley, minced
1/4 cup(s) mint, minced
1 cup(s) cherry tomatoes, halved
1/2 cup(s) green onions, diced
1 Lb extra lean ground turkey
1/4 Tsp kosher salt
1 Tsp Zat'ar seasoning
2 Tbsp lemon, juiced
1 cup(s) chickpeas, rinsed and drained
2 cup(s) romaine lettuce, chopped
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Instructions

1
In a large bowl, combine amaranth, half of olive oil, bell peppers, parsley, mint, tomatoes and onions. Toss well, cover and place in refrigerator.
2
Heat remaining oil in a large non-stick skillet over medium-high heat. Add turkey, salt and seasoning. Cook until well browned then remove from heat.
3
To build bowls, place 1 cup of romaine at the bottom of bowl and top with tabbouleh, turkey, chickpeas and a squeeze of lemon juice.
4
Chef's note: To roast bell pepper, place in a 450°F oven until charred on all sides. Place in a covered container to sweat several minutes then scrap blackened skin away and chop.

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