Loaded with nutrients thanks to buckwheat, this salad is healthy, naturally gluten free and vegetarian. It is a perfect option to serve at night, be it for a light and nutritious dinner or for lunch during the week.
I also like it because it keeps well, so it can be taken to work without a problem, and even to the beach on a weekend. The buckwheat keeps you full, while the vegetables bring freshness and flavor, and both add tons of nutrients. Like rice or quinoa, buckwheat is cooked in a saucepan with water or broth and brought to a simmer.
In principle, cook buckwheatto do this, wash under the tap of cold water and boil in a pot with water or vegetable broth until it is tender but with consistency, for approximately 20 minutes. Reserve.
Then cut the zucchini into quarters, the tomatoes in half and the mozzarella cheese into cubes. integrate the dressing ingredients in a small bowl until emulsified: extra virgin olive oil, lemon juice, salt and pepper. Pour the fresh vegetables, cooked cereal, and cheese into a salad bowl or bowl, and stir. Finally, pour the dressing on top and serve.
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With what to accompany the buckwheat salad with tomato and cheese
This recipe for buckwheat salad with tomato and cheeseworks perfectly as first course, being very satiating. It can be accompanied by a few slices of wholemeal bread, and a light dessert or a portion of fruit, to add a vegetarian option to the menu for the week.
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