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Raw Buckwheat with Broccoli and Beans
Raw Buckwheat with Broccoli and Beans

I do a little cupboard cleanup at least once a year where I try to use up all the odd ends of dry ingredients that I have laying around. The raw buckwheat here is one of these ends, but it does not mean that I do not like raw buckwheat – I do! I just rarely eat it in savory versions as my favorite is buckwheat muesli that I just realized have not even shared with you, so I will fix that soon. 

But this simple dish here is a quick weeknight dinner that comes together in around 30 minutes and most of this time you don’t need to do anything. Just chop your veggies throw everything in two pots, transfer some of the first pot over to a second one, stir a little and you are done. Easy!

You can also substitute almost everything in this meal – cauliflower instead of broccoli? Of course! Adding in zucchini? Why not! Replacing buckwheat with say, quinoa? Surely it would work! Just open your fridge and cupboard, see what you got and get creative!

Raw Buckwheat with Broccoli and Beans

Serves: 2

Cooking time: 30 minutes

Ingredients:

1 cup of green beans

1 cup broccoli

Drizzle of oil for frying

1 onion, chopped

1 cup raw buckwheat

2 tbsp sundried tomatoes, ribboned

1 cup butter beans

The juice of ½ lemon

Salt

(Vegan) feta cheese to serve

Instructions:

Bring a pot of water to boil, season heavily with salt and cook the broccoli and beans until your liking. I prefer them still a little crunchy, but it is up to you! Save the water!

At the same time, fry the onion on medium heat until translucent, then add in the buckwheat and a few ladles of the water you cooked the vegetable in (no point in wasting this flavor and nutrition) and let it simmer for 15-20 minutes stirring now and then and making sure there still is enough moisture (add extra if needed). 

Once the buckwheat is almost tender, add the sundried tomatoes, butter beans, season with lemon juice and more salt if needed. 

Lastly, mix in the greens. 

Sprinkle some feta cheese on top to give a little extra tang and creaminess.

By Kadri Raig

Kadri is a food blogger and yoga teacher from Estonia. She loves to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: www.kahvliga.ee.


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