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roasted buckwheat salad recipe
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4.55 from 11 votes

Roasted Buckwheat Salad – Vegan Buckwheat Recipe

Vegan roasted buckwheat salad recipe with carrots, scallions, and a sweet and lemony dressing.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salads
Cuisine: Middle East
Servings: 4
Calories: 176kcal
Author: Adina

Ingredients

  • 6 oz buckwheat groats
  • 1 ⅓ cup vegetable broth
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1 ½ tablespoons brown sugar more to taste
  • juice of 1 lemon more to taste
  • ½ teaspoons red chili flakes more or less to taste
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 2 medium carrots about 150 g/ 5.3 oz
  • 3 medium scallions
  • 1 bunch of parsley about 20 g/ 0.7 oz
  • fine sea salt and black pepper
US - EU

Instructions

How to cook buckwheat:

  • Cook: Bring the vegetable broth to a boil. Add the rinsed buckwheat groats, cover the saucepan with a tight-fitting lid and simmer on low heat until the buckwheat is done to your liking, more or less 10 minutes. Check the buckwheat's package instructions regarding the cooking times; they can differ from pack to pack and sometimes a lot. Check the buckwheat 2-3 minutes earlier than indicated on the package to ensure you don't overcook it. It should be soft but still have a good bite. Mushy buckwheat is not good.
  • Drain the buckwheat well if there is still liquid left in the pan. Then, transfer the buckwheat to a large bowl and leave to cool.

Dressing:

  • Combine: Finely grate the garlic cloves and place them in a small bowl. Add the olive oil, brown sugar, about ¾ of the freshly squeezed lemon juice, chili flakes, ground cumin, ground coriander, some salt, and pepper. Stir well. Adjust the taste with more sugar, lemon juice, and salt, if necessary. The dressing should taste sweet and very lemony; the flavors should be intense.
  • Salad: Grate the carrots on the large holes of a grater box. Cut the scallions into fine rings. Chop the parsley, including most of the stems (only discard the lower, thicker parts of the stems). Add the vegetables and the parsley to the buckwheat bowl.
  • Combine: Pour the dressing over the salad and stir well. Adjust the taste again. Serve immediately or refrigerate until ready to serve.

Nutrition

Serving: 1/4 | Calories: 176kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 1937mg | Fiber: 3g | Sugar: 10g