Malty Pomegranate Broccoli Amaranth Salad with pungent red onion, mellow spring onions and tangy pomegranate.
Pucker your lips. And, take a bite.
This dish will topple your belief that vegan food is super scrummy.
- When you a swanky warming salad that’ll tickle your fancy is much needed
- When you’re wanting an array of colour to quench your appetite as tuck into something gorgeous
- When you’ve just had a heavy night on the town and need a calming salad to perk you up
Pomegranate Broccoli Amaranth Salad was inspired when I’d been experimenting with amaranth having discovered it is a protein-rich gluten-free ancient seed.
This 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 has a distinctive malty nutty flavour, once cooked.
This Salad is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 200g broccoli
- 500ml vegetable stock (made with filtered water – I use a potato and a celery stick)
- 200g Amaranth grains
- 1 red onion
- 1/2tsp salt
- 2tbs olive oil
- Bunch of spring onions, chopped
- 1 pomegranate, deseeded
- Season to taste
- Pressure cook the amaranth in the stock for 12 minutes. The cooked amaranth will separate from the water but mix together. Set to one side in a large serving dish.
- Roughly chop the onion, transfer to a small mixing bowl with the salt. Leave sweat in the salt for about 30 minutes.
- Lightly sauté the onion in oil for a couple of minutes and set to one side.
- Toss in the broccoli, red onion, spring onion and pomegranate into the amaranth.