Gluten-Free Buckwheat, Asparagus, and Pesto Salad

Gluten-Free Buckwheat, Asparagus, and Pesto Salad
  • 1 cup water
  • 1/2 cup buckwheat groats, rinsed
  • 8 asparagus spears
  • 1/3 cup pesto
  • 2 tablespoons grated Parmesan cheese (optional)


  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.

05/20/2018
Gluten-Free Buckwheat, Asparagus, and Pesto Salad, recipe PT15M PT1H 5 455 calories

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