Gluten-Free Buckwheat, Asparagus, and Pesto Salad
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Ingredients30 m servings 193 cals
Original recipe yields 4 servings
- Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
- Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.
Per Serving: 193 calories; 10.9 g fat; 17.9 g carbohydrates; 8.2 g protein; 9 mg cholesterol; 200 mg sodium. Full nutrition