Gluten-Free Buckwheat, Asparagus, and Pesto Salad recipe
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- 1 cup water ½ cup buckwheat groats, rinsed 8 asparagus spears ⅓ cup pesto 2 tablespoons grated Parmesan cheese
Nutrition Info
- 193.4 caloriescarbohydrate: 17.9 gcholesterol: 8.9 mgfat: 10.9 gfiber: 3.4 gprotein: 8.2 gsaturatedFat: 3.1 gservingSize: -sodium: 199.5 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Buckwheat, Asparagus, and Pesto Salad
Directions
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Bring 1 cup water to a boil in a saucepan. Add buckwheat, stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer, cut into 1/2-inch pieces.
Combine asparagus and pesto in a bowl, mix until coated. Add buckwheat, toss to combine. Top with Parmesan cheese.