Buckwheat Salad With Roasted Vegetables Recipes
BUCKWHEAT SALAD WITH ROASTED VEGETABLES
An easy healthy vegetarian salad made witih buckwheat and roasted vegetables.
Provided by Corina Blum
Categories Main Course Salad
Time 35m
Number Of Ingredients 10
Steps:
- Put the buckwheat in a saucepan and bring to the boil then simmer for no longer than 10 minutes.
- Drain and rinse under cold water.
- Toss the cauliflower and butternut squash with the ras el hanout and olive oil. Place on a baking tray and roast in the oven for 30 minutes at 180°C until cooked and slightly charred.
- Mix up the ingredients for the dressing and stir into the buckwheat.
- Assemble the salad by putting some buckwheat on each plate. Then some roasted vegetables. Crumble the cheese and scatter a few herbs on top.
Nutrition Facts : Calories 471 kcal, Carbohydrate 60 g, Protein 14 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 141 mg, Fiber 9 g, Sugar 4 g, ServingSize 1 serving
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
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- Rinse the buckwheat groats and place them in a small sauce pan. Add the water, salt and bring it to a boil. Reduce the heat to low-medium and simmer for a further 10-15 minutes. If you like the buckwheat to be really tender, it might take longer (see note 4). If the buckwheat does not absorb all the water, drain it.
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