Fresh and hearty.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

281 calories; protein 9.9g 20% DV; carbohydrates 41.1g 13% DV; fat 10.9g 17% DV; cholesterol 2.2mg 1% DV; sodium 278.9mg 11% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/03/2009
Buckwheat is such as strong flavor that this could have used more seasoning! I felt that the amount of buckwheat compared to the squash and beans was overwhelming. Next time I'll cut the amount of buckwheat in half! Maybe the toasted buckwheat would make this better too! Read More
(8)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/03/2009
Buckwheat is such as strong flavor that this could have used more seasoning! I felt that the amount of buckwheat compared to the squash and beans was overwhelming. Next time I'll cut the amount of buckwheat in half! Maybe the toasted buckwheat would make this better too! Read More
(8)
Rating: 5 stars
07/06/2010
This had so much flavour! We served it with more parmesan and lemon slices on the side so it could be customized to taste by sprinkling more on. A really great way to dress up something so healthy. I will definitely make this again! Read More
(5)
Rating: 4 stars
09/07/2010
I used chopped toasted pecans and navy beans and found it very enjoyable. Read More
(4)
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Rating: 5 stars
12/14/2010
This would be great with garlic & onions and stuffed into peppers or cabbage leaves. Bake with tomato sauce. Guess it wouldn't be a salad anymore! Read More
(3)