Buckwheat has been one of the first surprises of my gluten-free life. The “wheat” definition is misleading because it is not a grass and it is not related to wheat. So it’s naturally gluten-free, and you can use it as a substitute for grains in salads, soups and even baking!

Buckwheat salad is an easy and tasty recipe to quickly prepare a heathy and balanced meal. This version contains a few tricks to make your buckwheat classy and out-of-ordinary, like the toasted pine seeds and the aromatic seasoning. 

Ingredients (2 servings)

• 1/2 broccoli (approx. 250 gr)
• 1 small zucchini (approx. 150 gr)
• 12 cherry tomatoes 
• 1 cup rocket
• 100 gr feta 
• 1 tbsp pine seeds
• 150 gr grano saraceno
• 300 ml water
• Seasoning: 3 tbsp oil, 1 tbsp rosemary, 1 tsp thyme
• Oil, salt, pepper to taste

1. Cook the buckwheat first. Pour the cold water in a medium pot, add the buckwheat and turn on the heat. When the water starts boiling, turn to medium-low heat. After 10 minutes the water will be absorbed, turn off the heat and let it cool.
2. While the buckwheat is cooking, prepare the vegetables: chop the broccoli in medium sized florets, and the zucchini into cubes. Cut the cherry tomatoes in half, chop the rocket and set aside. 
3. Cook the broccoli and the zucchini in a pan, with a spoon of olive oil, for 7-8 minutes. They should be softer but still a little but crunchy. Lightly toast the pine seeds and set aside.
4. Get the seasoning ready: in a little cup mix the olive oil, the rosemary (chopped) and the thyme.
5. Mix all ingredients: buckwheat, cooked vegetables, fresh cherry tomatoes, rucola, feta in cubes and toasted pine seeds. Add the seasoning, salt and pepper to taste. Serve and enjoy!

TIPS: There are endless variations to this recipe! Try with different vegetables and seasoning mix. Perfect for an healthy meal, pic-nic or lunch box, you can store it in the fridge for a day.

Have you tried it? Do you have any suggestions? Leave your comment