Buckwheat salads for lunch
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Tomorrow is Monday… Lately half of Sunday I usually spend preparing meals for the coming week. And the best start of the week – a light and healthy lunch. These salads we prepared a few times and I can say that we like it with boiled raw buckwheat, but you can use what you have, or what you like more. Here I present you our version.
Buckwheat salads for lunch
Time needed:
Yields: 2 servings
Calories: 450 kcal / serving
Ingredients:
- 150 g buckhwheat, raw
- 8 cherry tomatoes
- 2 green onions
- 100 g lettuce(I used 60 g Iceberg lettuce and 40 g spinach leaves)
- 2 eggs, hard boiled
- salt
- peppers
- 2 tbsps. oil, better use neutral taste
- 2 tbsps. natural apple cider vinegar (or by your taste)
Directions:
- Cover buckwheat with water and let soak for the night.
- Next day wash buckwheat with fresh running water.
- Put buckwheat in the pot, cover with fresh water, and season with salt and let boil. When buckwheat starts to boil, turn off the heat, and pour off the water. Allow them to cool completely.
- Divide buckwheat in the lunch boxes.
- On top add chopped lettuce leaves, green onions, eggs and tomatoes.
- Pour over salads some oil and apple cider vinegar. Season with salt and peppers.
- Close lunch boxes and put in a refrigerator until the next day.
- Enjoy!
Source: Širšių lizdas, who adopted recipe from the book “7 Ingredientai”.
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