Springtime Buckwheat Salad

• Vegan

• Produce

  • 1/2 cup Artichoke hearts
  • 1 bunch Asparagus
  • 2 Carrots
  • 1 tbsp Parsley, fresh
  • 1 Red bell pepper
  • 1/2 Red onion
  • 1 Zucchini, green

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 cup Buckwheat groats

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

• Liquids

  • 2 cups Water

Found on guesswhoscooking.com

Description

Ingredients

• 1 cup buckwheat groats (toasted for 4-5 minutes in a dry pan, or buy pre-toasted)
• 2 cups water
• 1 green zucchini, organic preferred (chopped)
• 2 carrots (diced)
• 1/2 red onion (diced)
• 1 red bell pepper, organic preferred (chopped)
• 1 bunch asparagus (cut into 1-inch pieces)
• 1/2 cup artichoke hearts (quartered, thawed from frozen or marinated in jar and drained)
• 6 tablespoons extra virgin olive oil (divided)
• 2 tablespoons lemon juice (about 1 medium lemon)
• 1 teaspoon salt
• 1 tablespoon fresh parsley (minced)

Directions

• Combine buckwheat and 2 cups water in a saucepan and bring to a boil. Reduce heat and cook on low 10-12 minutes, then let stand for 5 minutes. Let cool. Grains should be tender but not mushy. Toasted buckwheat or kasha may take less time to cook.
• Preheat oven to 425˚F. Toss vegetables with 1/4 (4 Tbsp) olive oil and spread into a single layer on 2 baking sheets. Do not crowd the vegetables on the pan. Roast for 10-12 minutes, stirring once or twice, until vegetables are light golden brown on one or more sides. Let cool.
• In a small bowl, combine 2 Tbsp olive oil, lemon juice, and 1 tsp salt. In a large bowl, combine cooked buckwheat, roasted vegetables, and olive oil mixture. Toss and garnish with parsley. Serve warm or refrigerate and serve cold.