Buckwheat Blueberry Salad Recipe

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This green recipe for a buckwheat blueberry salad is delicious and environmentally friendly.


Despite the name, buckwheat is not related to wheat and is often sought as a gluten-free alternative to wheat. High in iron, manganese, magnesium, phosphorus, copper, and zinc, buckwheat is a healthy addition to any soup, granola or side dish.

The pigments in blueberries contain many phytochemicals that have strong anti-inflammatory properties. The essential fats in the dressing also helps with hormone balance and inflammation reduction.

Blueberry Buckwheat Salad
Yield: 8 Servings

Buckwheat Blueberry Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Passive Time: 45 minutes
Total Time: 1 hour 10 minutes

This buckwheat blueberry salad features anti-inflammatory properties from the phytochemicals in blueberries, and the essential fats in the dressing help with hormone balance and inflammation reduction.

Ingredients

  • 1 cup buckwheat kernels
  • 2.5 cups water
  • 1/2 cup hemp seeds
  • 1 cup cilantro, chopped
  • 1.5 cup grated zucchini, shredded
  • apple juice sweetened dried blueberries
  • 2 tbsp hemp or walnut or flax oil
  • 2 tbsp apple cider vinegar
  • 1 tsp soy sauce, or tamari
  • 1 tsp local honey
  • Pinch of Salt

Instructions

  1. Rinse all raw grain in cold water and drain.
  2. Put 1 cup of buckwheat grouts into a saucepan without oil and heat the kernels until they begin to take on a golden colour.
  3. Add a volume of boiling water that is 2 1/2 times the volume of the groats and let the mixture simmer for about 15 minutes without stirring.
  4. Cool the buckwheat and fluff with a fork.
  5. Combine buckwheat with all salad ingredients and coat with dressing.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 131Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 187mgCarbohydrates 11gFiber 2gSugar 5gProtein 6g
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