Buckwheat Salad (V) (GF)

Buckwheat, although has the name ‘wheat’ in it, actually has no such connection, making it a safe and great gluten free grain. To say the least, buckwheat has a powerhouse of nutrients, it’s full of amino acids, high in protein, blood sugar friendly, helps with digestion and weight loss. It is such versatile grain, here I share a simple yet nutritious salad.

Ready in: 45 Minutes


  • Buckwheat
  • Edamame Beans
  • Pumpkin Seeds
  • Asparagus Spears
  • Springs of fresh mint / Basil
  • Cube of vegetable stock


  • Apple Cider Vinegar
  • Himalayan Salt, Black Pepper
  • Olive / Coconut Oil
  • Coconut Aminos / Tamari
  • Garlic Powder


  • Wash the buckwheat similar to rice until the water runs clear
  • Optional to let it soak overnight for softer grains
  • Place the buckwheat into a saucepan, add the stock cube, add water until the buckwheat is just covered
  • Cook for 15 minutes on a medium heat, then let it steam for another 10 minutes with the lid
  • In a dry pan, add the pumpkin seeds and toast for 30 seconds till browned
  • Cut the ends of the asparagus spears off and grill in a pan with olive oil, sea salt and black pepper until browned
  • In the meantime mix the ingredients for the dressing together
  • De-seed the edamame beans and toss in a large bowl with the cooked buckwheat (option to pre-cook the buckwheat so it is cold) along with the other ingredients
  • Wash and finely chop the herbs and sprinkle over the salad



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