Unusual buckwheat salads: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to make buckwheat salad? What kind of food is this? You will find answers to these and other questions in the article. We all like to eat fresh vegetable salads. In some of them we add legumes, meat, mushrooms. How about buckwheat salad? For many, this dish will seem unusual, some will even doubt its taste. Nevertheless, such an appetizer has a right to exist. Moreover, with the right combination of components, it bypasses many other salads to its taste. How to make a delicious buckwheat salad, find out below.

Delicious food recipe

Diet green buckwheat salad will allow you to keep or slightly adjust your body weight with he alth benefits. It can become your favorite dish - it is nutritious, tasty and very he althy! Take:

• a third of a glass of mint;
• half of a red onion;
• a glass of green cereals;
• small cucumber;
• six sprigs of parsley;
• pinchs alt;
• almond petals;
• 2 tbsp. l. olive oil.

So, cook this buckwheat salad like this:

1. Rinse the cereal well and boil it in s alted water for 10 minutes.
2. Remove the skin from the cucumber and cut the vegetable into tiny cubes.
3. Wash fresh herbs, pat dry and chop.
4. Cut the onion into quarter rings.
5. Combine the prepared ingredients in a deep bowl: boiled cereal, cucumber, onion and herbs.
6. Dress the salad with olive oil, sprinkle with almond petals and lightly s alt. Serve the finished dish to the table.

Note! To make the salad more he althy, green buckwheat for it should not be boiled, but steamed in a thermos. To do this, fill the cereal (1 tbsp.) With water (2 tbsp.) And leave overnight or for a couple of hours.

Fitness salad

This dish can be a great breakfast that will energize you until lunch and fill your body with useful substances. Take:

• 100 g white cabbage;
• a couple of stalks of celery;
• medium cucumber;
• a glass of cereal;
• apple cider vinegar - 1 tbsp. l.;
• sunflower seeds peeled;
• bunch of dill.

This recipe for buckwheat salad is as follows:

1. Soak the washed grits overnight. In the morning, drain the excess liquid and put the buckwheat in a deep bowl.
2. Wash the celery, paying attention to the stalk area, where earth usually accumulates. Cut it into tiny pieces.
3. Peel the cucumber, chop intosmall cubes.
4. Chop the cabbage finely, rinse the dill, shake off the water and chop with a knife.
5. Add all prepared ingredients to buckwheat and stir.
6. Spice the dish with vinegar, sprinkle with toasted sunflower seeds and serve.

Vegetable salad with cottage cheese

How to cook buckwheat salad with vegetables and cottage cheese? You will need:

• green buckwheat - 0.5 tbsp;
• ½ bunch dill;
• ½ bunch cilantro;
• ½ bunch parsley;
• celery root - 150g;
• olive oil - 50 ml;
• cottage cheese - 400 g;
• two tomatoes;
• two small cucumbers;
• two young carrots;
• s alt.

Follow these steps:

1. Rinse the grits, boil until tender and refrigerate.
2. Add cottage cheese to it and stir with a wooden spatula.
3. Peel the carrots and cut into thin strips.
4. Chop celery into tiny slices, cucumbers into slices.
5. Blanch the tomatoes in boiling water for 30 seconds. Then remove the skin from them, remove the seeds if desired, cut into arbitrary pieces.
6. Rinse the greens well, shake off the water, dry on a paper towel and chop.
7. Send the prepared greens and vegetables to the cottage cheese with buckwheat, stir.
8. Spice the dish with olive oil, add s alt to taste, stir and serve.

Vegetable salad with olives

You will need:

• halfred bulbs;
• 170g buckwheat;
• six mint leaves;
• olive oil - 50 ml;
• s alt;
• lime;
• 15 olives (pitted preferably);
• small broccoli inflorescence;
• bell pepper yellow pod;
• cereal mustard - 2 tsp;
• a couple of sprigs of dill;
• half a lemon;
• chopped walnut kernels - 60 g.

Production process:

1. First, steam buckwheat in a thermos and leave it under a tightly closed lid for 2 hours.
2. After draining the excess liquid, send the buckwheat into a deep bowl.
3. Cut the bell pepper in half, remove the stalk and white inner walls, clean out the seeds and cut the flesh into tiny cubes.
4. Chop mint and red onion finely.
5. Disassemble the broccoli into small florets, scald with boiling water.
6. Divide each olive into 4-6 pieces.
7. Combine all ingredients in a bowl, stir.
8. Now make the dressing. To do this, in a separate bowl, mix lime juice and half a lemon, mustard seeds. Stir, add olive oil and pour the finished dressing over the dish.
9. When serving, sprinkle the salad with chopped walnut kernels.

With yogurt dressing

To create this salad you need to have:

• green groats - 160 g;
• canned beans - 130 g;
• lime;
• natural yogurt – 110 ml;
• arugula - twobeam;
• s alt;
• bell pepper red - small pod.

This recipe suggests the following steps:

1. Rinse the grits and boil until half cooked. On a note! So that green buckwheat is, as they say, on the tooth, fill it with water in a ratio of 1: 1, 5 and cook for 7 minutes.
2. Remove the seeds and white inner membranes from the bell pepper, cut into small cubes.
3. Open a jar of beans, drain the liquid, rinse the beans under running water.
4. When the cereal has cooled completely, send it to a bowl, add the beans, pieces of bell pepper and fresh arugula leaves.
5. In a separate bowl, prepare the dressing. To do this, mix lime juice with yogurt and a pinch of s alt, beat lightly with a fork and season the dish.

Warm salad

Prepare the following ingredients:

• boiled chickpeas - 180 g;
• five cherry tomatoes;
• buckwheat - 180 g;
• mint leaves;
• honey - 1 tsp;
• half an eggplant;
• shallots - two heads;
• s alt;
• lemon;
• olive oil - 45 ml;
• cumin;
• a couple of sprigs of cilantro.

Cook this dish as follows:

1. Pour water into a saucepan, lightly s alt it and cook the cereal for 15 minutes. Then remove the buckwheat from the stove and set aside for 10 minutes under a closed lid.
2. Cut the eggplant into tiny cubes, put in water, add a pinchs alt and soak for 15 minutes. After drying the pieces on the canvas and fry over high heat until golden brown.
3. In 5 min. after the start of frying, send boiled chickpeas to the pan. Cook for 5 more minutes, stirring constantly.
4. Cut the cherry in two.
5. Honey, cilantro sprigs, juice of ½ lemon and olive oil, place in a blender bowl, beat everything until the mass is uniform. Season to taste with s alt and stir again.
6. Put buckwheat on a dish, fried chickpeas with eggplant, chopped onion and cherry halves on top.
7. Dress the dish with sauce, sprinkle with mint leaves and cumin.

Serve this salad warm.

With sprouted buckwheat

We invite you to study a strictly vegetarian recipe for sprouted buckwheat salad. This light dish is perfect for dinner. Take:

• three tomatoes;
• spices (to taste);
• one beet;
• 250 g green buckwheat;
• soy sauce (to taste);
• sea s alt;
• greens.

Do the following:

1. Soak the green buckwheat so that it sprouts slightly (you can overnight).
2. Tomatoes and beets (raw or boiled) cut into cubes, combine with buckwheat sprouts, spices and other add to taste, stir. You can sprinkle with black cumin.

Low Calorie Lunch

Do you want to keep your figure, but you don't have time to cook buckwheat salads? You can just eat boiled buckwheat and coleslaw for lunch, toexample. And if you diversify your meal with herring, you will get the maximum of useful substances. The energy value of such a low-calorie lunch will be 393 kcal. Its mass is as follows:

• kale salad - 130g;
• boiled buckwheat - 130 g;
• canned herring - 110g

With zucchini

To create this he althy salad, take:

• zucchini - 100 g;
• one sweet yellow pepper;
• buckwheat - 1 tbsp;
• one fresh cucumber;
• 100g broccoli;
• fresh dill;
• 2 tbsp. l. olive oil;
• pepper;
• s alt;
• olives (to taste).

Implement this recipe like this:

1. Cook buckwheat crumbly porridge in s alted water. Set aside to cool.
2. Peel the zucchini and peppers, remove the seeds and chop the vegetables. Disassemble the broccoli into florets, crumble. Remove the seeds from the cucumber, cut it also.
3. Cut pitted olives, chop greens.
4. Send all the ingredients to a large bowl, add pepper and s alt to taste, olive oil. Drizzle with lemon juice and stir.

Light salad with tomatoes

We present to your attention a delicious salad of buckwheat with tomatoes. You will need:

• lean oil - 3 tbsp. l.;
• one bag of Mistral buckwheat;
• 100 g Chinese cabbage;
• one tomato;
• greens;
• 2 tsp white wine vinegar;
• ¼tsp s alt;
• ground pepper.

Cook this salad like this:

1. Boil buckwheat in s alted water, cool.
2. Dice the tomato.
3. Peking cabbage cut into strips.
4. Combine buckwheat, cabbage, chopped greens and tomatoes in a bowl.
5. Now make the dressing. To do this, mix oil with vinegar, pepper and s alt to taste.

You have an appetizing salad, easy to make and filling thanks to buckwheat. Bon appetit!