BUCKWHEAT SALAD


  • Servings : 1
  • Preparation : 25 minutes
  • Cook time : 7 minutes
  • Calories : 360 cal
  • Carbohydrate : 51 g
  • Lipid : 8 g
  • Fiber : 5 g
  • Protein : 18 g
Essayez la recette de salade de sarrasin d'Isabelle Huot Docteure en nutrition.

Ingredients

  • 50 ml (environ 1/4 tasse) de sarrasin
  • 125 ml (1/2 tasse) d’eau
  • 3 tomates cerises colorées, coupées en 4
  • 1/2 oignon vert, haché
  • Quelques branches de persil, hachées
  • Quelques feuilles de menthe, hachées
  • 1/4 poivron, en dés
  • 1/4 concombre, en dés
  • 60 ml (1/4 tasse) de pois chiches en conserve, rincés et égouttés
  • 15 ml (1 c. à soupe) de jus de citron
  • 5 ml (1 c. à thé) de miel
  • 1 ml (1/4 c. à thé) de harissa
  • Sel et poivre


Steps

1 - In a pan, place the buckwheat.


2 - Heat over medium heat and stir the grains for a few minutes until they rotate slightly. Add the water and bring to a boil. Lower the lower fire, cover and simmer for about 7 minutes or until the grains absorbed the water.


3 - remove from heat and let cool completely.


4 - in a large bowl, mix all the ingredients.


5 - refrigerate at least 1 hour before tasting and serve with a portion of 30 g of light mozzarella cheese for a sufficient protein intake.




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