Buckwheat colorful salad


Organisation and creativity: two tools we should develop to eat well every day. For a quick lunch, you need to have a few friendly stuff prepared in advanced in your fridge, like cooked buckwheat groats and legumes (in this recipe: Job’s tears).

How to cook buckwheat and legumes:

Place 1 cup of buckwheat groats in water overnight and do the same with the legumes.

The day after, rinse well the buckwheat. To avoid the groats get into a too sticky paste, you need to mix one egg with the groats in a pan on middle fire. Stir in until the egg is well done. Fill in some water just to cover the groats, put a lid on the pan and cook until the water is boiling. I’m used to stop the fire immediately when water starts boiling. I keep cover it for 5 or 10 more minutes. Usually all the water has been absorbed and the groats have the perfect consistency. Keep this buckwheat in a closed plastic ware for a week in the fridge.

For the legumes of your choice (chickpeas, job’s tears, mung bean,..), do the same soaking than explained here above.

The day after, rinse well the legumes and steam them until soft. For steam cooking, I use a chinese bamboo basket on a water boiling pan. Keep these legumes in a closed plastic ware for a week in the fridge.

I used some almond cheese in this recipe because it was just waiting in my fridge. You can pick up the recipe here.

The day of eating the salad you just mix all the ingredients:

Some buchweat groats, somes Job’s tears, some almond cheese, spinach leaves, green salad, 1 tomato, 1 avocado, sliced shallots, olive oil, balsamic vinegar, salt & pepper. 

And enjoy!

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