Strawberry and roasted buckwheat salad
This fresh salad is packed with plantbased protein, vitamins and nutrients and packs a punch of flavour!
Ingredients
- 1 cup raw buckwheat groats
- 2 cups water
- 2 cups baby spinach washed and dried
- 2 cups arugula washed and dried
- 250 g strawberries washed and cut into 4
- 10 leaves fresh basil chopped
- 1 handful fresh parsley chopped
- ¼ cup walnuts roasted
Instructions
- Prepare tofu feta following the directives, at least one or two hours in advance. Prepare the vinaigrette and other ingredients.
- In a medium-sized pot, roast buckwheat groats for 5 minutes and set aside. Bring the 2 cups of water to a boil, add the salt and buckwheat, cover and let simmer for about 10 minutes. Cooked buckwheat should be a little bit crunchy. Drain if necessary, fluff with a fork and let cool.
- Once everything is ready, you can start assembling the salad. Lay spinach and arugula in a large salad bowl.Add buckwheat, strawberries, fresh herbs and vinaigrette and mix well.Divide between for large bowls and top with sprouts, tofu feta and roasted walnuts.
Notes
To save some time, prepare buckwheat, feta and vinaigrette the day before.
For a tasty lunch or picnic, mix all the ingredients except the greens and keep in an air-tight container. Pack greens, sprouts and greens aside and mix in at the last minute.
For a tasty lunch or picnic, mix all the ingredients except the greens and keep in an air-tight container. Pack greens, sprouts and greens aside and mix in at the last minute.
Nutrition
Calories: 294kcalCarbohydrates: 50gProtein: 11gFat: 9gSaturated Fat: 1gSodium: 30mgPotassium: 592mgFiber: 9gSugar: 5gVitamin A: 2392IUVitamin C: 59mgCalcium: 79mgIron: 3mg
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