Pomegranate Broccoli Amaranth Salad

by Edward Daniel
Caption of Pomegranate Broccoli Amaranth Salad. Image by Edward Daniel (c).

Pomegranate Broccoli Amaranth Salad makes a great combination.  I love the graininess of the amaranth which melds with the crunch of the pomegranate and broccoli.  This salad is bursting with flavour.  Amaranth is a rich source of protein and has a distinctive nutty flavour, once cooked.

Caption of Pomegranate Broccoli Amaranth Salad. Image by Edward Daniel (c).
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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g broccoli
  • 500ml vegetable stock (made with filtered water – I use a potato and a celery stick)
  • 200g Amaranth grains
  • 1/2 red onion
  • 2tbs olive oil
  • 3 stalks of spring onions, chopped
  • 1 pomegranate, deseeded
  • Season to taste

Instructions

  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.

Top tip: the reason to do it this way is to ensure that the nutrients in the broccoli remain in the dish.

  1. 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.
  2. Sweat the red onion in the oil, until translucent and set to one side.
  3. Once the Amaranth is cooked, take off the heat and place in a large serving dish. Season to taste.
  4. Toss in the broccoli, red onion, spring onion and pomegranate.
  5. Serve.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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