Description
Fresh and hearty.
Ingredients
- 2 cups uncooked buckwheat
- 4 cups water
- ½ teaspoon salt
- 1 large summer squash, thinly sliced
- 1 cup cooked garbanzo beans
- ½ cup chopped toasted walnuts
- ¼ cup grated Parmesan cheese
- 1 lemon, juiced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
- salt and black pepper to taste
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.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 8