All the colors and lush flavors of summer in a delightful, gluten-free, & vegan Rainbow Buckwheat Salad. Crisp veggies, sweet blueberries, and fragrant spices like cardamom pull this cold side dish recipe together.
Let’s throw it back to late last summer when I made this little buckwheat salad! Thankfully we still have some summertime left! The summer season doesn’t officially end until mid-September anyway (people tend to forget that!) Summer days can seem so long and blissful looking back, yet in the moment they sometimes seem to be running away from us. But some days can seem SO long and I have done so much, yet there are the other days where I’m getting ready to go to bed and realize I didn’t do a thing.
That’s not always bad, to end up doing nothing, but I usually like to have some sense of accomplishment in at least a few things of importance. This summer has mostly been filled with random “adventures” as I like to call them. Just driving around to the various “semi-easy to get to” places around my home “area” and enjoying it all like I never have before. I’ve mentioned before that I hate driving, but it’s grown on me so much this summer. I love just getting in the car now and driving. It feels like an escape and allows for tons of thinking and introspection.
The other thing I’ve been doing, is of course, cooking and baking. The amount of recipes that have been produced leads me to seriously contemplate a cookbook/ebook. The actual process of doing that, though, seems rather daunting. It’s hard to do all this by yourself; I wish I had a mini team to help me along. If something like that is meant to be, then it will eventually happen in due time. If you could tell, by this recipe, you know I’m still slowly on putting up all those old (super old) recipes I have. Even though I really want to share the new things, I don’t want these to be forgotten in the endless folders on my laptop. They deserve their day to shine!
So in the spirit of an endless summer and old beautiful recipes, I’m sharing this Rainbow Buckwheat Salad today. It’s super light with crunch, pops of sweet, hits of fresh and fragrant flavor. I’ve loaded in carrots, radishes, fresh mint and basil, endive, blueberries, and some vinegar and warming spices to bring it all together. If you’re still never had fresh, whole cooked buckwheat, this is the simple side dish to try! Buckwheat has so much flavor on its own, so pairing it with other things can be a bit tricky, but I think you’ll find this salad rather pleasant!
Rainbow Buckwheat Salad
- Cook the buckwheat with 2 cups of water on the stove (about 20 minutes) and let cool.
- Prep all your veggies in the meantime.
- In a large bowl, combine the cooked and cooled buckwheat with the veggies, vinegar, and spices. Mix well to combine.
- Serve chilled.
I hope you enjoy this Rainbow Buckwheat Salad on your long summer days and relish every moment we have left of the season. Rest, recharge, nourish, go on random adventures in your hometown, cook and bake daily. No matter who you are, the summer is a time of rejuvenation, not just “out-of-school” kids! Take a long walk when you come home from work. Wake up with the sun. Breathe!
So tell me:
+ What have your typical summer days looked like?
+ Do you like driving? If other people knew HOW to drive and if I had AC and a horn in the car…well…it would be more enjoyable!
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