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
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.
