BEST BUCKWHEAT SALAD
Delicious and nutritious.
Provided by souplover Sue
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
- Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 25.6 g, Cholesterol 12.5 mg, Fat 11.7 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 372.6 mg, Sugar 2 g
BUCKWHEAT AND SUMMER SQUASH SALAD
Steps:
- Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
- Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.1 g, Cholesterol 2.2 mg, Fat 10.9 g, Fiber 7.2 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 278.9 mg, Sugar 1.1 g
BUCKWHEAT NOODLE SALAD
Steps:
- Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
- Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.
LENTILS AND BUCKWHEAT SALAD TO GO (GLUTEN-FREE)
I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit at room temperature, bursts through even more. The spinach leaves are sturdy and resilient so don't wilt as would lettuce. I hope you like it.
Provided by Buckwheat Queen
Time 3h35m
Yield 2
Number Of Ingredients 17
Steps:
- Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
- Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.
- Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.
- Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.
Nutrition Facts : Calories 380 calories, Carbohydrate 38.7 g, Fat 21.7 g, Fiber 12.2 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 1249.9 mg, Sugar 5.5 g
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