Pomegranate Broccoli Amaranth Salad
Having discovered, Amaranth I have been cooking with it since. Amaranth is a rich source of protein and has this distinctive musty smell - but honestly, it is well worth the nutty flavour, once cooked. A confession – the first time I cooked with Amaranth, I really did not know what to expect. I discovered Amaranth walking around a deli; pick it up and thought I would run with it. I am glad I did!
Author: Edward Daniel
Recipe type: Side, Main
Cuisine: Vegan, Vegetarian
- 200g broccoli
- 500ml vegetable stock (made with filtered water)
- 200g Amaranth grains
- 1 red onion
- 3 tbs walnut oil
- bunch of spring onions, chopped
- 1 pomegranate, deseeded
- Season to taste
- Boil the vegetable stock. Add the broccoli and cook for a couple of minutes. Remove the broccoli using a slotted spoon and set to one side.
- Top tip: the reason to do it this way is to ensure that the nutrients in the broccoli remain in the dish.
- Place the Amaranth in the stock. Gently cook over a low heat for about 35 minutes. The Amaranth should soften and retain its grainy texture.
- Fry the red onion in the walnut oil , until translucent and set to one side.
- Once the Amaranth is cooked, take off the heat. Toss in the broccoli, red onion, spring onion and pomegranate. Stir.
- Season to taste.