Buckwheat Salad with Asparagus and Pesto (Gluten-Free)

LunchReader ratedQuick & Easy

Buckwheat Salad with Asparagus and Pesto (Gluten-Free)

★★★★★ 4.8 (13 reviews)

This vibrant salad combines nutty buckwheat with fresh asparagus and a flavorful pesto, making it a perfect light and gluten-free meal. It's easy to prepare and bursting with wholesome ingredients that will brighten your day.

◷30 minTotal Time

♜4Servings

▥MediumDifficulty

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Ingredients

4servings

1 cup water½ cup buckwheat groats, rinsed8 asparagus spears2 tablespoons grated Parmesan cheese (Optional)

Instructions

Cook buckwheat until tender

Start by bringing a cup of water to a boil in a saucepan. Once it's boiling, add the buckwheat, give it a quick stir, then turn the heat down and let it simmer gently for about 8 minutes, until the grains are tender but still have a bit of bite.

Steam and chop asparagus

While the buckwheat is cooking, set up a steamer by filling a saucepan with water just below the steamer basket. Bring the water to a boil, then pop in the asparagus. Cover it and steam for anywhere between 2 to 6 minutes, depending on how tender you like your asparagus. Once done, take it out and chop into half-inch pieces.

Toss Asparagus with Pesto

In a bowl, mix the steamed asparagus with the pesto until everything is nicely coated. Add the cooked buckwheat to the bowl and toss it all together to combine the flavors.

Add Parmesan and Toss

To finish, sprinkle some Parmesan cheese over the top and give it one last gentle toss before serving.

Why You’ll Love This Recipe

This salad is fresh, vibrant, and packed with nutrients. The nutty flavor of buckwheat pairs beautifully with crisp asparagus and rich pesto. It’s naturally gluten-free and perfect for a light lunch or a side dish.

Serving Suggestions

Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish for a complete meal. You can also add cherry tomatoes or toasted pine nuts for extra texture and color.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 2 days. Keep the pesto separate if possible to maintain freshness. Gently toss before serving again to redistribute the flavors.