This light salad can be served warm or cold. This is an excellent side dish for grilled or steamed fish.
Ingredients
- 1 cup water
- ½ cup buckwheat groats, rinsed
- 8 asparagus spears
- 1/3 cup pesto
- 2 tablespoons grated Parmesan cheese (Optional)
Directions
Step 1
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.
Step 2
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.
Step 3
Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 193 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat3g | 16% |
Cholesterol9mg | 3% |
Sodium200mg | 9% |
Total Carbohydrate18g | 7% |
Dietary Fiber3g | 12% |
Total Sugars1g | |
Protein8g | |
Vitamin C3mg | 17% |
Calcium188mg | 14% |
Iron2mg | 11% |
Potassium227mg | 5% |
*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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