This vegan gluten-free Roasted Buckwheat Salad is loaded with nutrients that support your health. Buckwheat is a great source of rutin, a plant pigment with anti-inflammatory and antioxidant properties that support lung and other organ health. Oh, and it’s hearty and delicious too.

Ingredients

6 oz buckwheat groats

1 ⅓ cup vegetable broth

2 tablespoons olive oil

2 garlic cloves

1 ½ tablespoons brown sugar more to taste

juice of 1 lemon more to taste

½ teaspoon red chili flakes to taste

¼ teaspoon ground cumin

¼ teaspoon ground coriander

2 medium carrots about 150 g/ 5.3 oz

3 medium scallions

1 bunch of parsley about 20 g/ 0.7 oz

fine sea salt and black pepper

 

Instructions

Bring the vegetable broth to a boil. Add the rinsed buckwheat groats, cover the saucepan with a tight-fitting lid, and simmer on low heat until the buckwheat is done to your liking, 10 minutes. Check the buckwheat’s package instructions regarding the cooking times; they can differ from pack to pack and sometimes a lot. Check the buckwheat 2-3 minutes earlier than indicated on the package to ensure you don’t overcook it. It should be soft but still have a good bite. Mushy buckwheat is not good.

Drain the buckwheat well if there is still liquid left in the pan. Then, transfer it to a large bowl and let it cool.

Dressing:

Finely grate the garlic cloves and place them in a small bowl. Add the olive oil, brown sugar, about ¾ of the freshly squeezed lemon juice, chili flakes, ground cumin, ground coriander, some salt, and pepper. Stir well. Adjust the taste with more sugar, lemon juice, and salt, if necessary. The dressing should taste sweet and very lemony; the flavors should be intense.

Salad: Grate the carrots in the large holes of a grater box. Cut the scallions into fine rings. Chop the parsley, including most of the stems (only discard the lower thicker parts of the stems). Add the vegetables and the parsley to the buckwheat bowl.

Pour the dressing over the salad and stir well. Adjust the taste again. Serve immediately or refrigerate until ready to serve.

 

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