Creamy Buckwheat, Fava Bean and Sun Dried Tomato Salad

Creamy Buckwheat, Fava Bean and Sun Dried Tomato Salad requires about 45 minutes from start to finish. For $4.27 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. One serving contains 950 calories, 48g of protein, and 24g of fat. This recipe serves 2. 11 person were glad they tried this recipe. This recipe from The Healthy Foodie requires almonds, water, dijon mustard, and salt. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A couple people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. If you like this recipe, take a look at these similar recipes: Bean Salad and Sun-Dried Tomato Dressing, Chicken, Bean, and Blue Cheese Pasta Salad with Sun-Dried Tomato Vinaigrette, and Creamy Sun-Dried Tomato Chicken.

Servings: 2

 

Ingredients:

60g toasted almonds, coarsely chopped

½ tsp black pepper

1 cup buckwheat groats

2 celery rib, sliced thinly

1 tsp Dijon mustard

650g Fava beans (about 200g once shelled)

2 green onions, chopped

The juice of 1 lime

½ tsp salt

50g sundried tomatoes, chopped

1 tbsp Tahini

2 cups water

2 tbsp warm water

2 tbsp White wine vinegar

Equipment:

sauce pan

food processor

blender

mixing bowl

Cooking instruction summary:

In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.Remove lid, delicately separate the grains with a fork and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.While buckwheat if cooling, shell the fava beans and cook them in a steamer for 3-4 minutes, or until fava beans are tender but still somewhat firm. Remove from heat and set aside. You COULD peel them if you wanted to, but that is completely optional.Add all the ingredients of the vinaigrette to a small blender or food processor and process until smooth and creamy. Set aside. Add all ingredients, including vinaigrette to a large mixing bowl and mix until well combined.You can serve this immediately or refrigerate overnight.

 

Step by step:


1. In a small saucepan, bring water and salt to a boil.

2. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.

3. Remove lid, delicately separate the grains with a fork and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.While buckwheat if cooling, shell the fava beans and cook them in a steamer for 3-4 minutes, or until fava beans are tender but still somewhat firm.

4. Remove from heat and set aside. You COULD peel them if you wanted to, but that is completely optional.

5. Add all the ingredients of the vinaigrette to a small blender or food processor and process until smooth and creamy. Set aside.

6. Add all ingredients, including vinaigrette to a large mixing bowl and mix until well combined.You can serve this immediately or refrigerate overnight.


Nutrition Information:

Quickview
944k Calories
47g Protein
23g Total Fat
149g Carbs
100% Health Score
Limit These
Calories
944k
47%

Fat
23g
37%

  Saturated Fat
2g
17%

Carbohydrates
149g
50%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
710mg
31%

Get Enough Of These
Protein
47g
95%

Manganese
3mg
186%

Fiber
33g
135%

Copper
2mg
131%

Magnesium
481mg
120%

Folate
413µg
103%

Phosphorus
1006mg
101%

Potassium
2441mg
70%

Vitamin B2
1mg
65%

Vitamin B3
12mg
60%

Iron
10mg
60%

Vitamin E
8mg
54%

Vitamin B1
0.74mg
49%

Zinc
7mg
48%

Vitamin K
47µg
45%

Selenium
21µg
30%

Vitamin B6
0.57mg
28%

Calcium
274mg
27%

Vitamin B5
2mg
23%

Vitamin C
18mg
22%

Vitamin A
422IU
8%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

Popular Recipes
Butterfinger Cookies

Can't Stay out of the Kitchen

Make-Ahead Spinach Phyllo Roll-Ups from PHILADELPHIA®

Allrecipes

Lentil Salad With Vegetables

Foodista

Chocolate Coconut Cream Monkey Bread in Jars

A Farm Girls Dabbles

Chili Cheese Polenta

How Sweet Eats