Gluten-Free Buckwheat, Asparagus, and Pesto Salad recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 199.5 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Combine asparagus and pesto in a bowl, mix until coated. Add buckwheat, toss to combine. Top with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

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

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