Gluten-Free Buckwheat, Asparagus, and Pesto Salad

Buckwheat is naturally gluten-free; combine with steamed asparagus and pesto to make a light salad or side that can be served warm or cold.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 193 Calories

Ingredients

• 1 cup water
• 2 tablespoons grated Parmesan cheese
• 8 asparagus spears
• 0.33333334326744 cup pesto
• 0.5 cup buckwheat groats, rinsed

Recipe Instructions

Step 1

Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.

Step 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.

Step 3

Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.