Here is a hearty bowl of tasty goodness when you need a meal that really sticks to your ribs. You may think buckwheat is a cereal grain, but it’s actually the seed of a fruit that’s related to rhubarb, making it suitable for people sensitive to gluten or following a grain-free detox.
- Yield: 4 Servings
- ¾ cup quinoa or kasha (toasted buckwheat groats)
- 1½ cups filtered water
- 4 cups seasonal greens (chopped napa cabbage, baby bok choy, baby spinach)
- 1½ cups cooked adzuki or black beans (or one 14-oz can, rinsed and drained)
- ¼ cup dairy- and nut-free basil pesto (such as Instant Pesto)
- 3 Tbsp raw sesame oil
- 3 Tbsp organic lemon juice
- ¼ tsp pink rock or gray sea salt
- 2 cups grated carrots
- ¼ cup chopped raw nuts or seeds of choice
- Place the quinoa or kasha in a small saucepan with the water, and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Do not stir. When all the liquid is absorbed, remove from the heat and fluff with a fork.
- Meanwhile, gently blanch the greens in a medium saucepan of salted boiling water for 5 minutes. Drain, then transfer to a medium bowl. Combine the greens with the beans and pesto.
- In a small bowl, whisk together the sesame oil, lemon juice and salt, then toss with the cooked quinoa or kasha until well coated.
- Divide the quinoa or kasha among 4 serving dishes. Top with the pesto-bean mixture, as well as the carrots and nuts or seeds.