Buckwheat Beany Salad ( Vegan, Gluten Free)

Posted by on Oct 10, 2013 in Salads | 0 comments

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buckwheat kidney bean salad

Ingredients:
2 cup cooked Buckwheat grains (boil 2 cups of water with one cup of buckwheat)
1 head of broccoli (chopped)
10 leaves of kale (chopped into small pieces)
1/2 white onion (chopped into small pieces)
1 can of kidney beans (rinsed off very well)

Directions:
1. Mix all of the ingredients in a salad bowl and serve with your favorite dressing.

I used this salad dressing:

Salad Dressing:

from ohsheglows.com

Lightened Up Tahini-Lemon Dressing

Yield: Just under 1 cup of dressing

Ingredients:
•1/4 cup Tahini
•2 garlic cloves
•1/2 cup fresh lemon juice (about 2 lemons)
•1/4 cup Nutritional yeast or a bit more, to taste
•2-4 tbsp Extra virgin olive oil, to taste
•1 tsp salt + freshly ground black pepper, or to taste
•3 tbsp water, or as needed

Directions:

1. In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.

Let’s talk Nutrition:
Buckwheat:
• Good source of magnesium, copper and fiber
• High in protein
• helps stabilize blood sugar levels
• Helps prevent gallstones
• Gluten Free

Broccoli:
•contains powerful anti-oxidants
•high in beta-carotene
•contains more calcium than dairy
•detoxifier that removes free radicals
•helps to regulate blood sugar and blood pressure

 

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