Buckwheat and Summer Squash Salad4 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 55 min
“Fresh and hearty.” - by Sunaina
Original recipe yields 4 cups
- 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.
Amount Per Serving (8 total)
- 280 cal
- 10.9 g
- 41.1 g
Based on a 2,000 calorie diet
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!"
"This had so much flavour! We served it with more parmesan and lemon slices on the side so it could be customized to taste by sprinkling more on. A really great way to dress up something so healthy. I ..." See morewill definitely make this again!"
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