Warm Buckwheat and Spicy Broccoli Salad

Warm Buckwheat and Spicy Broccoli Salad

This recipe is low in Saturated Fat, and very low in Cholesterol. 

It is also a good source of Protein, Riboflavin, Vitamin B6, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.

Serves 2 

2/3 cup buckwheat, raw, organic, (2 cup boiling water to cook) 

1 carrot, organic 

1 beetroot, organic 

500 g cauliflower, crown, organic 

500 g broccoli, tender stem, spears, organic 

2 tbsps. tamari, organic 

2 tsps. paprika, ground, organic 

1 tbsp. tahini, organic 

3 tbsps. vinegar, apple cider, organic 

1/4 tsp. chilli, flakes, dried, organic 

1 tsp. paprika 

Start by pre heating the oven to 180'C. Chop the cauliflower into bite sized pieces and place them in a glass oven proof dish; cook in the microwave on a high heat setting - 5 minutes or until softened slightly. While the cauliflower cooks, chop the broccoli into bite sized chunks and then place them into the dish with the cauliflower once cooking cycle has completed. Return the glass dish to the microwave to continue to cook for another 5 minutes on a high heat setting. Once the cycle has completed, remove the dish from the microwave and place upon the work top. Drizzle over the mixture 2 tbsps. tamari and 2 tsps. paprika. Mix well then transfer to the oven to cook for 20 minutes. 

Cook the buckwheat. 

To cook the buckwheat simply add it to a saucepan with double the amount of boiling water; cover with a lid, and then allow to simmer on low (heat setting 3.) for about 10 minutes. After 10 minutes, stir in the grated carrot and beetroot as well as 3 tbsps. of apple cider vinegar, 1 tbsp of tamari, 1/4 tsp. of chilli flakes, 1 tsp. of paprika and 1/4 tsp of tahini. Mix well for a minute or so. Set aside. Remove the broccoli and cauliflower mixture from the oven and spoon portions of the vegetables to the saucepan containing the buckwheat. Mix well - ensuring the vegetables are evenly distributed through the buckwheat mixture. Transfer the lovely purple buckwheat mixture back into the glass ovenproof dish and spread evenly across the dish. Return to the oven to warm through for a further 10 minutes. Serve. 

Further alchemical developments to consider applying to the recipe; 

Lettuce, gem, organic (100 g) | Beans, green, organic (80 g)  

Notes:
Buckwheat groats | dry | 1 cup = 170 g | Buckwheat groats | cooked | 1 cup = 168 g | Ratio (dry : water) | 1 : 2 Cooking time | 15 minutes 1 cup dry yields | 2.5 cups cooked | 420 grams cooked 

Amended source: 

Warm Buckwheat and Spicy Broccoli Salad | Deliciously Ella