- amaranth
- hemp kernels
- fresh broccoli
- cherry tomatoes
- apple cider vinegar
- hazelnut oil
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.
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.
