Buckwheat, Asparagus and Pesto Salad
30 minutes
This light buckwheat salad can be served warm or cold. It is an excellent side dish for grilled or steamed fish.
Buckwheat Queen
1 person made this
Ingredients
Serves: 4
- 1 cup water
- 1/2 cup buckwheat, rinsed
- 8 asparagus spears
- 75g pesto
- 2 tablespoons grated Parmesan cheese (optional)
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Bring water to the 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 the boil. Add asparagus, cover and steam until tender, 2 to 6 minutes. Remove from steamer; cut into bite-size pieces.
- Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.
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