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Warm Vegetable Salad with Buckwheat

Warm Vegetable Salad with Buckwheat

   

Warm Vegetable Salad with BuckwheatWarm Vegetable Salad with Buckwheat


Recipe Details:
It might seem unusual to see buckwheat in a vegetable salad, but its combination with fresh vegetables and lemon juice makes this diabetic-friendly salad very tasty and healthy as well as light and simple to make.


Nutrition Facts:
Per one serving: Calories 180, Proteins 4g, Sodium 50mg, Carbohydrates 11.5g.


Cooking Times:
Serves: 2
Prep time: 35 mins
Cooking time: 25 mins


Ingredients:
  • Buckwheat – 1.7 Oz
  • Fresh cucumber – 1
  • Radish - 3
  • Medium tomatoes – 2
  • Lettuce or arugula – 1 bunch
  • chickpeas – 1 Oz
  • Lemon juice
  • Salt, pepper, your favorite spices
  • Flax seed oil – 1 tbsp. (optional)
  • Rye bran (optional)
    Recipe Directions:
    Step 1
    Boil buckwheat: Wash it and then cover with water in proportion 1:2 ( one cup of buckwheat to two cups of water). Add salt, bring to boil, then reduce heat to medium, cover with lid and boil for about 30 minutes. Buckwheat should be crumbly, not sticking together.
    Step 2
    While the buckwheat is boiling, make the salad. Cut the tomatoes, cucumbers, radish and lettuce to medium pieces. Mix them in a large bowl with chickpeas. Add salt and pepper by taste and other ingredients. Squeeze lemon juice into the salad and mix with all the ingredients.
    Step 3
    When the buckwheat is ready, add it to the vegetables and mix everything together. Add more lemon juice if you wish. Bon appetite!


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