Buckwheat and Summer Squash Salad Recipe
Add a photo
1 of 1 Photo

Buckwheat and Summer Squash Salad

By: Sunaina  
"Fresh and hearty."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 28 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
55 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 cups
 

Ingredients

  • 2 cups uncooked buckwheat
  • 4 cups water
  • 1/2 teaspoon salt
  •  
  • 1 large summer squash, thinly sliced
  • 1 cup cooked garbanzo beans
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup grated Parmesan cheese
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons olive oil
  • salt and black pepper to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 280 | Total Fat: 10.9g | Cholesterol: 2mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2009 by sueb 
Buckwheat is such as strong flavor that this could have used more seasoning! I felt that the... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?