This tenderstem broccoli and roasted buckwheat salad is so incredibly tasty and filling you'll want to eat it every day.
It's a protein-packed vegan meal ready in 20 minutes, pan to bowl.
Add the buckwheat groats in a pot of water, bring to a boil, and simmer for 8 minutes.
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Meanwhile, sauté chopped broccoli with olive oil in a skillet for 8 minutes.
In a bowl, mix julienned radish, chopped shallots, lemon zest and juice.
Add drained buckwheat, canned beans, and chopped parsley to a salad bowl.
Finally, toss the salad with chopped walnuts, cooked broccoli, and the radish mix.
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