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Fresh and hearty.
Ingredients
- 2 cups uncooked buckwheat
- 4 cups water
- ½ teaspoon salt
- 1 large summer squash, thinly sliced
- 1 cup cooked garbanzo beans
- ½ cup chopped toasted walnuts
- ¼ cup grated Parmesan cheese
- 1 lemon, juiced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
- salt and black pepper to taste
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 281 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 9% |
| Cholesterol2mg | 1% |
| Sodium279mg | 12% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber7g | 26% |
| Total Sugars1g | |
| Protein10g | |
| Vitamin C19mg | 96% |
| Calcium71mg | 5% |
| Iron2mg | 11% |
| Potassium413mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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