Buckwheat and Summer Squash Salad

Buckwheat and Summer Squash Salad

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
Sunaina
Recipe by  Sunaina

“Fresh and hearty.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

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.

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Reviews (4)

Rate This Recipe
sueb
7

sueb

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 buckwheat in half! Maybe the toasted buckwheat would make this better,too!

Lisa D-O
5

Lisa D-O

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 will definitely make this again!

healthycooker
4

healthycooker

I used chopped toasted pecans and navy beans and found it very enjoyable.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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Skillet Summer Squash

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Refreshing Summer Squash Salad