Buckwheat and Summer Squash Salad

Name: Buckwheat and Summer Squash Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters uncooked buckwheat; 1 Tbsp chopped fresh parsley; 237 milliliters cooked garbanzo beans; 1 lemon, juiced; 2 Tbsps olive oil; 59 milliliters grated Parmesan cheese; 1 teaspoons salt; 4 servings salt and black pepper to taste; 1 large summer squash, thinly sliced; 118 milliliters chopped toasted walnuts; 946 milliliters water

Buckwheat and Summer Squash Salad might be just the main course you are searching for. One portion of this dish contains about 20g of protein, 22g of fat, and a total of 551 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have walnuts, parsley, juice of lemon, and a few other ingredients on hand, you can make it. To use up the walnuts you could follow this main course with the Pistachio Cake with Walnuts as a dessert. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

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.

Ingredients you will need

Buckwheat

Water

Salt

Equipment you will use

Mixing Bowl

Sauce Pan

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.

Ingredients you will need

Parmesan