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Veggies and Kasha with Balsamic Vinaigrette (Gluten Free)

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  • Prep 15 min
  • Total 2 hr 20 min
  • Servings 4
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Savoury salad dressed up with kasha and veggies mixed with vinaigrette makes a delicious side dish.
Created May 7, 2012
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Ingredients

  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) uncooked buckwheat kernels or groats (kasha)
  • 4 medium green onions, thinly sliced (1/4 cup/50 mL)
  • 2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups/375 mL)
  • 1 medium unpeeled cucumber, seeded chopped (1 1/4 cups/300 mL)
  • 2 tbsp (30 mL) balsamic or red wine vinegar
  • 1 tbsp (15 mL) olive oil
  • 2 tsp (10 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 clove garlic, finely chopped

Steps

  •  
    1
    In 8-inch skillet, heat water to boiling. Add kasha; cook over medium-high heat 7 to 8 minutes, stirring occasionally, until tender. Drain if necessary.
  •  
    2
    In large bowl, mix kasha and remaining salad ingredients.
  •  
    3
    In tightly covered container, shake all vinaigrette ingredients until blended. Pour vinaigrette over kasha mixture; toss. Cover; refrigerate 1 to 2 hours to blend flavours.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Tip: The colour and crunch of the vegetables and the chewiness of the kasha create a salad that looks and tastes wonderful, perfect for family and friends.

Nutrition Information

120 Calories, 4g Total Fat, 3g Protein, 18g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 4 Servings (about 1 cup each)
Calories
120
Total Fat
4g
Saturated Fat
1/2g
Trans Fat
0g
Cholesterol
0mg
Total Carbs
18g
Dietary Fiber
3g
Sugars
5g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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