Print

Rainbow Buckwheat Salad

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.

Scale

Ingredients

Instructions

  1. Cook the buckwheat with 2 cups of water on the stove (about 20 minutes) and let cool.
  2. Prep all your veggies in the meantime.
  3. In a large bowl, combine the cooked and cooled buckwheat with the veggies, vinegar, and spices. Mix well to combine.
  4. Serve chilled.

Notes

*If you can’t find that specific vinegar, you can use normal red wine vinegar and 1/2 tsp garlic powder.

Nutrition

Recipe Card powered by