Buckwheat And Summer Squash Salad Food
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 AND SUMMER SQUASH SALAD
Fresh and hearty.
Provided by Sunaina
Categories Grain Salads
Time 55m
Yield 8
Number Of Ingredients 11
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 AND SUMMER SQUASH SALAD
Fresh and hearty.
Provided by Sunaina
Categories Grain Salads
Time 55m
Yield 8
Number Of Ingredients 11
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
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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.
- Meanwhile: Wash and cut the vegetables into bite–size chunks. Transfer them into a bowl and season with salt and pepper. Pour over a table spoon of olive oil and sprinkle with finely chopped parsley (add as much as you like). Mix well.
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