Boiled buckwheat, also known as kasha, is a staple in Eastern European and Russian cuisine. Today we’re going to show you how to make one vegan & gluten free Roasted buckwheat salad with buckwheat groats, tender broccoli, red beans and walnuts. So delicious!
Our salad is ready in just 20 minutes perfect one bowl meal for your next lunch box or quick dinner. If you have excess buckwheat that you want to use, then check out our delicious porridge, pancakes and granola recipes, all of which use this ingredient.
Store-bought buckwheat groats come in two varieties: raw or roasted. We love the toasted ones for theirs wonderfully nutty tastebut this recipe also works well with raw buckwheat if you prefer a toned-down flavor.
Don’t worry if this is your first time cooking with buckwheat groats. It’s that simple and takes no more than 10 minutes to cook from scratch. All you have to do is boil it in salted water until tough and then drain it; pretty much like you would with rice or pasta.
What we love about this pseudo-grain is its impressive nutritional profile[1], worthy of the superfood ranking. It made our salad rich fibers And complete vegetable proteins. The red beans and walnuts also helped and gave the recipe a generous boost iron And Omega-3 fatty acids.
At 500 calories per bowl, this buckwheat salad cuts a fine figure well balanced, filling meal. It also covers 45% RDI of proteins and almost 60% of your RDI to fiber. Boring salad? We don’t think so! Let’s jump right in.