This recipe is satisfying and appetizing, and if preferred, it would go well with a green salad.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 2 cups uncooked buckwheat
- 4 cups water
- ½ teaspoon salt
- 1 large summer squash, thinly sliced
- 1 cup cooked garbanzo beans
- ½ cup chopped toasted walnuts
- ¼ cup grated Parmesan cheese
- 1 lemon, juiced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
- salt and black pepper to taste
Instructions
- 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 | 281 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 7 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 279 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This would be great with garlic & onions and stuffed into peppers or cabbage leaves. Bake with tomato sauce. Guess it wouldn’t be a salad anymore!
I used chopped toasted pecans and navy beans and found it very enjoyable.
This had so much flavour! We served it with more parmesan and lemon slices on the side so it could be customized to taste by sprinkling more on. A really great way to dress up something so healthy. I will definitely make this again!
Buckwheat is such as strong flavor that this could have used more seasoning! I felt that the amount of buckwheat compared to the squash and beans was overwhelming. Next time, I’ll cut the amount of buckwheat in half! Maybe the toasted buckwheat would make this better,too!