Gluten Free Buckwheat Asparagus And Pesto Salad Recipes

GLUTEN-FREE BUCKWHEAT, ASPARAGUS, AND PESTO SALAD

Gluten-Free Buckwheat, Asparagus, and Pesto Salad image

This light salad can be served warm or cold. This is an excellent side dish for grilled or steamed fish.

Provided by Buckwheat Queen

Categories Salad Grains

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup water
½ cup buckwheat groats, rinsed
8 asparagus spears
⅓ cup pesto
2 tablespoons grated Parmesan cheese

Steps:

Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 17.9 g, Cholesterol 8.9 mg, Fat 10.9 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 3.1 g, Sodium 199.5 mg, Sugar 0.6 g

GLUTEN-FREE BUCKWHEAT, ASPARAGUS, AND PESTO SALAD

Gluten-Free Buckwheat, Asparagus, and Pesto Salad image

This light salad can be served warm or cold. This is an excellent side dish for grilled or steamed fish.

Provided by Buckwheat Queen

Categories Grain Salads

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup water
½ cup buckwheat groats, rinsed
8 asparagus spears
⅓ cup pesto
2 tablespoons grated Parmesan cheese

Steps:

Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 17.9 g, Cholesterol 8.9 mg, Fat 10.9 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 3.1 g, Sodium 199.5 mg, Sugar 0.6 g

LENTILS AND BUCKWHEAT SALAD TO GO (GLUTEN-FREE)

Lentils and Buckwheat Salad To Go (Gluten-Free) image

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

Categories Salad Grains

Time 3h35m

Yield 2

Number Of Ingredients 17

Ingredients

¼ cup dry lentils
3 tablespoons olive oil
¼ teaspoon ground paprika
¼ teaspoon ground rainbow peppercorns
¼ teaspoon ground turmeric
¼ teaspoon red pepper flakes
¼ teaspoon ground mace
¼ teaspoon ground coriander
¼ teaspoon crushed rose petals
4 ¼ cups water
¼ cup buckwheat groats, rinsed
1 teaspoon salt
1 ½ ounces baby spinach leaves
½ cup shredded cooked beets
½ cup shredded carrots
2 tablespoons finely chopped green onions
1 teaspoon apple cider vinegar

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

GLUTEN-FREE SHAVED ASPARAGUS SALAD

Gluten-Free Shaved Asparagus Salad image

Whether steamed, grilled or blanched, fresh asparagus packs a flavorful punch as a side dish. But it doesn't always have to be cooked. Try it out in all its raw beauty in this delicious shaved salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1/4 cup lemon juice
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/4 teaspoon salt
3/4 teaspoon pepper
2 cloves garlic, finely chopped
1 lb thick-stemmed asparagus spears, bottom 2 inches removed, shaved into thin strips (4 cups)
1 small leek, white part only, cut into two 2-inch lengths, then cut into very thin matchstick pieces
3 slices gluten-free prosciutto (from 3-oz package), cut into very thin strips
1 oz Parmesan cheese, shaved into thin strips

Steps:

In large bowl, beat lemon juice, mustard, oil, salt, pepper and garlic with whisk.
Add asparagus and leek; toss to coat. Divide mixture among 6 serving plates; top with the prosciutto and cheese strips.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

GLUTEN-FREE BUCKWHEAT AVOCADO SALAD

Gluten-Free Buckwheat Avocado Salad image

A fast and easy gluten-free salad that will please everybody. I made up this recipe using whatever I had on hand and it turned out great. The texture and flavors of the ingredients complement each other from the al dente earthy buckwheat to the crisp avocado, onion, soft tomatoes, and cheese. This summery salad can be served as a side dish or appetizer anytime.

Provided by Buckwheat Queen

Categories Avocado Salad

Time 30m

Yield 2

Number Of Ingredients 12

Ingredients

1 cup water
½ cup buckwheat groats
1 small avocado - peeled, pitted, and diced
5 cherry tomatoes, diced
1 lime, juiced
2 tablespoons thinly sliced red onion
1 ½ tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon fennel seed
½ teaspoon cayenne pepper
¼ teaspoon freshly ground mixed peppercorns
¼ cup soft goat cheese, crumbled

Steps:

Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite, about 8 minutes. Rinse buckwheat under cold water and drain.
Stir avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper together in a large bowl until evenly combined. Add buckwheat groats and stir gently; top with goat cheese.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 45.3 g, Cholesterol 13.8 mg, Fat 29.7 g, Fiber 12 g, Protein 12 g, SaturatedFat 7.2 g, Sodium 106.8 mg, Sugar 2.1 g

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