GLUTEN-FREE BUCKWHEAT, ASPARAGUS, AND PESTO SALAD

Gluten-Free Buckwheat, Asparagus, and Pesto Salad image

This light salad can be served warm or cold. This is an excellent side dish for grilled or steamed fish.

Provided by Buckwheat Queen

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup water
½ cup buckwheat groats, rinsed
8 asparagus spears
⅓ cup pesto
2 tablespoons grated Parmesan cheese

Steps:

Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 17.9 g, Cholesterol 8.9 mg, Fat 10.9 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 3.1 g, Sodium 199.5 mg, Sugar 0.6 g