Lentils and Buckwheat Salad To Go (Gluten-Free)

4.5
(2)
1 Review
2 Photos

I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit at room temperature, bursts through even more. The spinach leaves are sturdy and resilient so don't wilt as would lettuce. I hope you like it.

Submitted by Buckwheat Queen
Published on June 19, 2020
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
2 hrs 35 mins
Total Time:
3 hrs 35 mins
Servings:
2
Yield:
2 servings
Jump to Nutrition Facts

Ingredients

  • ¼ cup dry lentils

  • 3 tablespoons olive oil

  • ¼ teaspoon ground paprika

  • ¼ teaspoon ground rainbow peppercorns

  • ¼ teaspoon ground turmeric

  • ¼ teaspoon red pepper flakes

  • ¼ teaspoon ground mace

  • ¼ teaspoon ground coriander

  • ¼ teaspoon crushed rose petals (Optional)

  • 4 ¼ cups water

  • ¼ cup buckwheat groats, rinsed

  • 1 teaspoon salt

  • 1 ½ ounces baby spinach leaves

  • ½ cup shredded cooked beets

  • ½ cup shredded carrots

  • 2 tablespoons finely chopped green onions

  • 1 teaspoon apple cider vinegar

Directions

  1. Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.

  2. Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.

  3. Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.

  4. Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.

Nutrition Facts (per serving)

380 Calories
22g Fat
39g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 380
% Daily Value *
Total Fat 22g 28%
Saturated Fat 3g 16%
Sodium 1250mg 54%
Total Carbohydrate 39g 14%
Dietary Fiber 12g 44%
Total Sugars 6g
Protein 11g 22%
Vitamin C 12mg 13%
Calcium 80mg 6%
Iron 4mg 21%
Potassium 712mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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