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Moroccan Buckwheat and Veggie Salad

If you're looking for a festive salad, that goes the extra mile beyond the plain old lettuce and cherry tomatoes, this is the one for you. This one takes a little while to put together, but the flavors and nutritional value are so worth it. 

Prep Time 50 minutes
Serves: 2
Difficulty Level: Low
Moroccan Buckwheat and Veggie Salad Image Source: Protein World
Ingredients for salad:
Pumpkin or butternut squash - 1/2 cup (peeled and chopped)
Zucchini - 1/2 (chopped)
Eggplant - 1/2
Coconut oil - as needed
Salt and Pepper - as needed
Buckwheat - 1 cup (alternative: wheat)
Ground cinnamon - 1 tsp.
Kale - 6-7 leaves
Avocado - 1/2 (cubed)
Lemon juice - from 1/2 a lemon
Pine nuts - a handful (toasted)
Mint - to taste (chopped)
Method of preparing the salad:
  1. Preheat oven to 360°F. Line a baking sheet.
  2. Combine in a bowl the pumpkin, zucchini and eggplant, add 1 tsp coconut oil, season and mix.
  3. Pour everything to the baking dish, spread evenly and bake 30-35 minutes until the veggies soften and brown a little.
  4. Meanwhile, boil 3 cups water, cook the buckwheat until the water evaporates. Remove from heat, add cinnamon and stir well.
  5. Brush the kale leaves in coconut oil and roast in the oven for 10 minutes until crunchy.
  6. Tear the leaves, mix all ingredients in a bowl and serve.
Chef's Tip:
You can add asparagus and quinoa if you'd like.
Source: Protein World
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Related Topics: easy to make , baked , salad , kale , buckwheat , moroccan
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