This Arugula pesto and buckwheat salad is healthy and satisfying salad with buckwheat , arugula pesto and fresh greens. This recipe is perfect for those who want to make a light meal that is vegan and gluten-free. It’s packed with nutrients and can be enjoyed for breakfast, quick lunch or as a side.
5 reasons to make arugula buckwheat salad
Protein rich – if you are looking for high-in-protein but meat-free meals, this buckwheat salad is a great choice.
Perfect for meal prep – cook buckwheat ahead and store it in the fridge for later use!
Versatile recipe – the amounts of the ingredients can be adjusted to your liking.
Does buckwheat taste good?
Not many people like buckwheat on its own. I personally would not eat buckwheat on its own either. It’s boring and has little taste. But no one wants to eat it plain, right?
Just pair it with fresh (or roasted) vegetables and season well and you will be surprised how different it tastes.
What are the benefits of eating buckwheat?
Like I have already mentioned buckwheat is high in protein, it’s also an excellent source of minerals, antioxidants and fiber.
Is buckwheat easily absorbed?
Because of its low glycemic index, buckwheat is digested and absorbed way slower. This is a good thing as the blood sugar and insulin are increased slowly. Buckwheat also makes us feel full for longer.
Can you eat raw buckwheat?
Apparently, you can. I have tried it myself and I can honestly tell you I did not like it so I would not recommend doing it. Simply cook it, season it well and you can enjoy it in salads (start with this buckwheat salad or experiment with other flavors) or as a side.
It’s not a grain
It is related to rhubarb, sorrel and knotweed.
There are two types of buckwheat: raw & roasted.
Check out more recipes:
Crispy Zucchini with Sun Dried Tomato Sauce
Roasted Cauliflower and Chickpea Salad
Arugula Pesto Buckwheat Salad
- 1 cup dry buckwheat
- 2 cups water
- ½ tsp salt
- 1 red onion
- ½ cup chopped olive of choice
- ½ cup chopped cucumber
- 1 handful fresh arugula
- 1 handful arugula
- 1 handful parsley
- 2 cloves garlic
- ⅓ cup pine nuts
- ½ tsp salt
- ½ lemon juice
- ¼ cup olive oil
- 3 drops CBD oil optional
- In a pot add dry buckwheat, water and salt. Bring it to a boil and cook for about 20 minutes until water is absorbed. Let it cool down a little.
- In a food processor add all the pesto ingredients and blend until smooth.
- Chopp all the vegetables into bite size pieces.
- To a serving bowl add buckwheat, arugula, onion, olives, cucumber and pour over the pesto sauce. Mix well and serve it. Enjoy!