Buckwheat has been one of the first surprises of my gluten-free life. The “wheat” definition is misleading because it is not a grass and it is not related to wheat. So it’s naturally gluten-free, and you can use it as a substitute for grains in salads, soups and even baking!
Buckwheat salad is an easy and tasty recipe to quickly prepare a heathy and balanced meal. This version contains a few tricks to make your buckwheat classy and out-of-ordinary, like the toasted pine seeds and the aromatic seasoning.
Ingredients (2 servings)
- 1/2 broccoli (approx. 250 gr)
- 1 small zucchini (approx. 150 gr)
- 12 cherry tomatoes
- 1 cup rocket
- 100 gr feta
- 1 tbsp pine seeds
- 150 gr grano saraceno
- 300 ml water
- Seasoning: 3 tbsp oil, 1 tbsp rosemary, 1 tsp thyme
- Oil, salt, pepper to taste
- Cook the buckwheat first. Pour the cold water in a medium pot, add the buckwheat and turn on the heat. When the water starts boiling, turn to medium-low heat. After 10 minutes the water will be absorbed, turn off the heat and let it cool.
- While the buckwheat is cooking, prepare the vegetables: chop the broccoli in medium sized florets, and the zucchini into cubes. Cut the cherry tomatoes in half, chop the rocket and set aside.
- Cook the broccoli and the zucchini in a pan, with a spoon of olive oil, for 7-8 minutes. They should be softer but still a little but crunchy. Lightly toast the pine seeds and set aside.
- Get the seasoning ready: in a little cup mix the olive oil, the rosemary (chopped) and the thyme.
- Mix all ingredients: buckwheat, cooked vegetables, fresh cherry tomatoes, rucola, feta in cubes and toasted pine seeds. Add the seasoning, salt and pepper to taste. Serve and enjoy!
TIPS: There are endless variations to this recipe! Try with different vegetables and seasoning mix. Perfect for an healthy meal, pic-nic or lunch box, you can store it in the fridge for a day.
Have you tried it? Do you have any suggestions? Leave your comment