Spinach Buckwheat Medley

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spinach Buckwheat Medley calories by ingredient


Introduction

Served this alongside broiled salmon and it was great! Served this alongside broiled salmon and it was great!
Number of Servings: 4

Ingredients

    1 cup raw buckwheat
    1 1/2 c. Water
    1 head cauliflower, cut into bite-sized pieces (or frozen)

    1 T. Olive oil
    1 onion, diced
    3 cloves garlic, minced
    3 tomatoes, diced (or 1 small can)
    8-10 ounces spinach, chopped (fresh or frozen)
    1 T. Capers, drained
    1 T. Basil
    1 t. Oregano
    1/2 t. Salt

Tips

Can serve spinach mixture as one side dish and cauliflower/buckwheat mixture as another side dish. If you do that, add some diced celery and shredded carrots to the cauliflower mixture.


Directions

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.