Buckwheat and Summer Squash Salad recipe

All Recipes Salad Grains

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

Nutrition Info

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
servingSize: -
sodium: 278.9 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 cups

Recipe Note

Fresh and hearty.

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