Buckwheat & Roasted Vegetable Salad


PHOTO BY DOLORES TEJEDA RECIPE BY FLORENCE BERTHEAU

Yields: 8 servings

Ingredients:

  • 1 ½ cups uncooked buckwheat

  • 3 cups vegetable stock

  • 1 small butternut squash

  • 1 yellow squash

  • 1 zucchini

  • ½ cup + 2 tablespoons olive oil

  • 1 tablespoon chopped herbs: rosemary, thyme, oregano, and sage (or 1 teaspoon dried Italian herbs)

  • 2 tablespoons lemon juice

  • 2 tablespoons rice vinegar

  • ¼ cup chopped parsley

  • ¼ cup green onions, thinly sliced

  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees F.

  2. In a small pot, bring the stock and ¼ teaspoon of salt to a boil. Add the buckwheat, and simmer, covered on low heat. Cook until the liquid is absorbed, about 15 minutes. Transfer cooked buckwheat into a medium size bowl and let cool.

  3. Prep the vegetables: Peel and small dice the butternut squash. Small dice the zucchini and yellow squash. Combine ½ cup olive oil with the fresh or dry herbs. Toss the butternut squash in a bit of herb oil, along with salt and pepper. Roast on a baking sheet in oven for 20-25 minutes. Toss zucchini and yellow squash in the same manner. Roast in a separate baking sheet for about 15 minutes or until golden. Allow the roasted vegetables to cool, and mix with the cooked buckwheat.

  4. Add 2 tablespoons of olive oil, lemon juice, rice vinegar, parsley and green onions to the buckwheat salad. Adjust seasoning with additional salt and pepper if needed.


FOODFLO

VEGAN MEALS DELIVERED

  • Plant-based, gluten-free and organic meals and sides

  • Nutrient-dense and gut-friendly

QUICK LINKS

  • Plant Nutrition Expert -Best Vegan Food Delivery Los Angeles

  • Vegan Meal Delivery Service 

  • California, Arizona & Nevada

  • Alkaline Meal Delivery

  • Organic Meal Delivery Service CA

  • Best Meal Delivery Services Los Angeles

Join our mailing list and save $10 on your first order!

 © 2020 by Florence Bertheau