Gluten-Free Buckwheat, Asparagus, and Pesto Salad

This light salad can be served warm or cold. This is an excellent side dish for grilled or steamed fish.

Preparation Details

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4

Ingredients

• 1 cup water
• ½ cup buckwheat groats, rinsed
• 8 asparagus spears
• ⅓ cup pesto
• 2 tablespoons grated Parmesan cheese (Optional)

Steps

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