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Gluten-Free Buckwheat, Asparagus, and Pesto Salad

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Buckwheat Queen

"This light salad can be served warm or cold. This is an excellent side dish for grilled or steamed fish."
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30 m servings 193 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.

Nutrition Facts

Per Serving: 193 calories; 10.9 g fat; 17.9 g carbohydrates; 8.2 g protein; 9 mg cholesterol; 200 mg sodium. Full nutrition

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