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Gluten-Free Buckwheat, Asparagus, and Pesto Salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
30 minutes
30 minutes
Make a flavorful gluten-free salad with buckwheat, asparagus, and pesto, perfect hot or cold.
Ingredients:
- 0.5 cup buckwheat groats, rinsed
- 8 asparagus spears
- 0.33333334326744 cup pesto
- 2 tablespoons grated Parmesan cheese
Instructions:
- In a saucepan, bring 1 cup of water to a boil. Stir in buckwheat and simmer until perfectly tender yet slightly firm, approximately 8 minutes.
- Set up a steamer in a saucepan filled with water just below the steamer. Once boiling, steam asparagus until tender, for 2 to 6 minutes. Cut into 1/2-inch pieces after removing from the steamer.
- Toss asparagus with pesto until well coated. Mix in buckwheat, then sprinkle with Parmesan cheese before serving.
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