How to Make Buckwheat and Summer Squash Salad - A Step-by-Step Guide

Buckwheat, also known as kasha, is an ancient pseudograin that has been a staple in Eastern European and Asian cuisines for centuries. Despite its name, buckwheat is not related to wheat and is actually a gluten-free seed that is rich in fiber, protein, and essential nutrients. Its nutty flavor and hearty texture make it a versatile ingredient that can be used in both savory and sweet dishes.

One delicious way to enjoy buckwheat is in a refreshing and nutritious salad, and this Buckwh...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 30 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 4 cups

  • 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

    281 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 2mg
    • Sodium: 279mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 7g
    • Total Sugars: 1g
    • Protein: 10g
    • Vitamin C: 19mg
    • Calcium: 71mg
    • Iron: 2mg
    • Potassium: 413mg