Malty Pomegranate Broccoli Amaranth Salad with pungent red onion, mellow spring onions and tangy pomegranate.
Pucker your lips. And, take a bite.
This dish is a game-changer for anyone who thinks vegan food can’t be both delicious and satisfying.
When to Make This Recipe:
Make this:
- When you’re craving a warming, swanky salad to tickle your fancy
- When you need a colourful array of ingredients to quench your appetite, this salad is the perfect solution
- When looking for a calming, revitalising meal after a heavy night out
Inspiration Behind the Recipe:
I was inspired to create this salad after experimenting with amaranth, a protein-rich, gluten-free ancient seed that I discovered. The graininess of the amaranth pairs beautifully with the crunch of the pomegranate and broccoli, resulting in a salad that’s bursting with flavour. The malty, nutty taste of the amaranth is the star of the show.
This Malty Pomegranate Broccoli Amaranth Salad is not only vegan and gluten-free, but it’s also a feast for the senses. The pungent red onion and mellow spring onions complement the tangy pomegranate, creating a harmonious blend of flavors that will have you coming back for more.
Recipe Highlights:
- Vegan and gluten-free, perfect for a delicious and satisfying meal
- Salad made with malty amaranth, broccoli, pomegranate, red onion, and spring onions
- Bursting with flavours and textures, from the crunch of the pomegranate and broccoli to the nutty taste of amaranth
- Ideal for a warming, swanky salad, a colourful and revitalising meal, or a calming dish after a heavy night out
What equipment to use:
For this recipe, I suggest:
Pressure cooker
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
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.
Love.
Edward x
Ingredients
- 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
Instructions
- 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.
- Serve.