Buckwheat and Roasted Vegetable Tabbouleh Salad
Whole-grain buckwheat is a good source of fiber and protein and includes all essential amino acids. Amino acids help build muscle and regulate immune function in addition to our precious hormones. The hulled buckwheat is like barley with a similar nutty and hearty flavor, but it’s void of gluten for those with sensitivities. Hulled buckwheat is also a great addition to a soup, stew, or porridge-type dish.I love this salad at more of a room temperature as I find the flavors pop when they are not as cold. If you are having this for dinner during the Reset phase, add a couple of olives or diced avocado for a balanced dinner option. Extras make a great lunch the next day.
Ingredients
- 1 cup cooked hulled buckwheat (see Notes)
- ½ butternut squash, diced and roasted, about 1½ cups (see Notes)
- 3 yellow beets, peeled, roasted, and diced (see Notes)
- 4 stalks asparagus, blanched and roughly chopped (optional)
- ½ cup finely chopped fresh parsley
Vinaigrette
- 1/3 cup lemon juice
- 3 scallions chopped
- ¼ cup olive oil
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh mint
- 1 tablespoon maple syrup
- Salt and pepper
Instructions
- Prepare the sauce in a small bowl by adding all the ingredients except salt and pepper together and whisking gently to incorporate all ingredients. Salt and pepper to taste and set aside.
- In a large bowl, add the cooked buckwheat, squash, beets, asparagus (if using), and parsley. Add the sauce to the bowl and fold in. Serve immediately.
Notes
Notes: When shopping for hulled buckwheat, look for packaging that says “organic hulled whole grain.” I recommend rinsing the buckwheat after it’s cooked as sometimes it becomes very starchy.
Roast butternut squash and beets as follows: Take prepared squash and beets. Preheat the oven to 375F. On a parchment-lined baking sheet or two, place all your cut-up vegetables. Coat the vegetables with the oil (pump sprays work well too) and mix well with your hands to evenly distribute the oil. Don’t crowd them as then they may steam instead of roast. Sprinkle the vegetables with your favorite dried herbs. Put the trays in the oven and roast for 20 minutes, check, and turn if needed. Cook for an additional 20 minutes if they are not yet tender. Some smaller vegetables will cook faster, so you can check by piercing the veggies with a fork. The fork should go in easily and the vegetables will have a lightly browned, crispy edge as the vegetables will start to caramelize when roasted.