Buckwheat and Roasted Vegetable Tabbouleh Salad
Buckwheat is a good source of fiber and protein and includes all essential amino acids. Amino acids help build muscle, regulate immune function in addition to our precious hormones. The hulled buckwheat is similar to barley with that similar nutty and hearty flavor but it void of gluten for those with sensitivities. The hulled buckwheat would also be a great addition to a soup, or porridge type dish.
Salad: (4-5 servings)
1 Cup of cooked organic hulled buckwheat (the package will say organic hulled whole grain) I like to rinse the buckwheat after its cooked as sometimes it becomes very starchy. I definitely recommended this step.
1 1/2 Cups of diced and roasted butternut squash
1 1/2 Cups of diced and roasted yellow beets
(Blanched and roughly chopped asparagus would be a great addition to this salad as well)*
1/2 Cup of finely chopped parsley
1/3 Cup fresh lemon juice
3 scallions chopped
4 Tablespoons of good olive oil
1 Tablespoon lemon rind
2 Tablespoons chopped fresh tarragon
1 Tablespoon chopped fresh mint
1 Tablespoon maple syrup
Salt and pepper to taste
Prepare the sauce in a small bowl by adding lemon juice through maple syrup together and whisk gently to incorporate all ingredients. Salt and pepper to taste and set aside.
In a large bowl add cooked buckwheat, squash, beets and parsley. Add the sauce to the salad ingredients and mix well. Serve immediately. I love this salad at more of a room temperature as I find the flavors really pop when they are not as cold.