Lentils and Buckwheat Salad To Go (Gluten-Free) Recipe

Recipesfull introduces to you: Popular Recipes. (Lentils and Buckwheat Salad To Go (Gluten-Free) Recipe). I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit at room temperature, bursts through even more. The spinach leaves are sturdy and resilient so don't wilt as would lettuce. I hope you like it.

Brief

Prep 30 mins

Cook: 30 mins

Additional: 2hrs35 mins

Total: 3hrs35 mins

Servings: 2

Yield: 2 servings

Lentils and Buckwheat Salad To Go (Gluten-Free) Recipe

Ingredients

¼ cup dry lentils

3 tablespoons olive oil

¼ teaspoon ground paprika

¼ teaspoon ground rainbow peppercorns

¼ teaspoon ground turmeric

¼ teaspoon red pepper flakes

¼ teaspoon ground mace

¼ teaspoon ground coriander

¼ teaspoon crushed rose petals

4 ¼ cups water

¼ cup buckwheat groats

rinsed

1 teaspoon salt

1 ½ ounces baby spinach leaves

½ cup shredded cooked beets

½ cup shredded carrots

2 tablespoons finely chopped green onions

1 teaspoon apple cider vinegar

Salad

Directions

Step 1

Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.

Step 2

Mix olive oil paprika pepper turmeric red pepper flakes mace coriander and rose petals together in a bowl.

Step 3

Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat cover pot and let sit until all water is absorbed about 5 minutes.

Step 4

Pour lentils and buckwheat into a large bowl; add spinach beets carrots and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend at least 30 minutes.

Nutritional Information

Lentils and Buckwheat Salad To Go (Gluten-Free) Recipe

Servings Per Recipe:2

Calories: 380

% Daily Value *

Protein: 10.9g 22%

Carbohydrates: 38.7g 13%

Dietary Fiber: 12.2g 49%

Sugars: 5.5g

Fat: 21.7g 33%

Saturated Fat: 3.1g 15%

Vitamin A Iu: 6956.4IU 139%

Niacin Equivalents: 4.8mg 37%

Vitamin B6: 0.3mg 20%

Vitamin C: 11.9mg 20%

Folate: 206.1mcg 52%

Calcium: 79.8mg 8%

Iron: 3.8mg 21%

Magnesium: 116.9mg 42%

Potassium: 712.2mg 20%

Sodium: 1249.9mg 50%

Thiamin: 0.2mg 20%

Calories From Fat: 195.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.