Gluten-Free Buckwheat, Asparagus, and Pesto Salad
Recipe by Buckwheat Queen from allrecipes.com
Dinner 30 Mins.
Ingredients
4
4 servings
- •1 cup water
- •½ cup buckwheat groats, rinsed
- •8 asparagus spears
- •⅓ cup pesto
- •2 tablespoons grated Parmesan cheese (Optional)
Instructions
- 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.
- 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.
- Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 193
- Carbohydrate: 18g
- Fat: 11g
- Fiber: 3g
- Protein: 8g
- Sugar: 1g
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