Pomegranate Broccoli Amaranth Salad

by Edward Daniel

Pomegranate Broccoli Amaranth Salad
Prep time
Cook time
Total time
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!
Recipe type: Side, Main
Cuisine: Vegan, Vegetarian
Serves: 6
  • 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
  1. 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.
  2. Top tip: the reason to do it this way is to ensure that the nutrients in the broccoli remain in the dish.
  3. 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.
  4. Fry the red onion in the walnut oil , until translucent and set to one side.
  5. Once the Amaranth is cooked, take off the heat. Toss in the broccoli, red onion, spring onion and pomegranate. Stir.
  6. Season to taste.




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