Buckwheat Arugula Salad
Recipe by Megan Horsley
Ingredients
13
Time
20m
Serves
4
If you’re in need of a quick and easy blood-sugar balancing salad with some heft, look no further. The main star ingredient in this recipe is buckwheat, which is a gluten-free, high-fibre and grain-like seed with a slightly nutty flavour. Bring this allergen-friendly salad to your next get-together for an easy side to share.
Lunch
Gluten-Free
Quick Meal
Side
Ingredients
1 cup
Buckwheat Groats
2 cups
Filtered Water
2 cups
Himalayan Salt
1/4 cup
Red Onion
1/3 cup
Extra-Virgin Olive Oil
3 Tbsp
Lemon Juice
1 Tbsp
Maple Syrup
6 Cups
Baby Arugula
2 Tbsp
Fresh Mint
2 Tbsp
Fresh Basil
1
Gala Apple
2 Tbsp
Hemp Hearts
2 Tbsp
Pumpkin Seeds
Instructions
1
COOK: the buckwheat groats with 2 cups of water and ¼ tsp of salt. Bring to a boil and simmer, covered for 10 minutes or until tender. Rinse the buckwheat with cold water and set it aside.
2
WHISK: the olive oil, lemon juice, ¼ tsp of salt and maple syrup together. Add the sliced red onion and let sit for about 10 minutes. This process softens the onion while flavouring the dressing.
3
TOSS: the remaining ingredients together with the buckwheat and dressing, including the onions.
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
