Spinach Buckwheat Medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup raw buckwheat1 1/2 c. Water1 head cauliflower, cut into bite-sized pieces (or frozen)1 T. Olive oil1 onion, diced3 cloves garlic, minced3 tomatoes, diced (or 1 small can)8-10 ounces spinach, chopped (fresh or frozen)1 T. Capers, drained1 T. Basil1 t. Oregano1/2 t. Salt
1. Roast buckwheat in dry skillet about 5 minutes.
2. Add cauliflower and water to the buckwheat and bring to a boil. Turn down to low and cover. Cook about 15 minutes.
3. In another saucepan, heat olive oils. Add onion and garlic and sauté until translucent, about 5 minutes.
4. Add tomatoes and spices to onions. Cook about 5 minutes until favors are blended. Stir in spinach and cover until heated through, 2-3 minutes.
5. Combine cauliflower mixture with spinach mixture and serve.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user KARENSUEBURTON.
2. Add cauliflower and water to the buckwheat and bring to a boil. Turn down to low and cover. Cook about 15 minutes.
3. In another saucepan, heat olive oils. Add onion and garlic and sauté until translucent, about 5 minutes.
4. Add tomatoes and spices to onions. Cook about 5 minutes until favors are blended. Stir in spinach and cover until heated through, 2-3 minutes.
5. Combine cauliflower mixture with spinach mixture and serve.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user KARENSUEBURTON.
Nutritional Info Amount Per Serving
- Calories: 242.7
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 173.6 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 11.1 g
- Protein: 11.9 g
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