Soak the amaranth overnight. In the morning, drain and rinse it well. Add fresh water — just about 0.5 cm above the grain — no more. Cook gently. After 5–12 minutes, once the water disappears from the surface and is nearly absorbed, add a bit of oil and salt. Cover with a lid and let it sit for 10 minutes to steam through.

Meanwhile, blanch the broccoli with boiling water. Place it in a bowl, add cherry tomatoes, hemp seeds or your favorite seeds (such as pumpkin or pine nuts), splash in a little vinegar, and mix everything with the cooked amaranth.

I’ll be delighted if you serve it with fresh herbs or microgreens.

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