“Fresh and hearty.” - by Sunaina
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 280 cal
- 14%
- Fat
- 10.9 g
- 17%
- Carbs
- 41.1 g
- 13%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Buckwheat is such as strong flavor that this could have used more seasoning! I felt that the amount of buckwheat compared to the squash and beans was overwhelming. Next time, I'll cut the amount of ..." See morebuckwheat in half! Maybe the toasted buckwheat would make this better,too!"
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