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Summer Harvest Kasha Salad · Salads

Summer Harvest Kasha Salad
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Kasha (a toasted, buckwheat groat that is naturally gluten-free) works great in any sort of salad that you’d usually prepare with pasta or couscous and adds a deeply earthy, nutty flavor that complements the bright, fresh veggies and herbs. Hearty enough to make a meal and so versatile, you can use whatever veggies and herbs are in season in your garden, local farmers market or co-op. The salad can also be served warm using marinated and grilled eggplant, zucchini and portobello mushrooms.
serves 6-8

Ingredients

2 cups water

1 cup kasha

1/2 cup cherry tomatoes, quartered

1/2 cup zucchini, cut into rounds and quartered

1/2 cup fresh green beans, cut into bite sized pieces

1 cob sweet corn, cut down the cob to remove kernels

1/2 cup bell pepper, cut into bite sized pieces

1-2 tablespoons fresh herbs – dill, basil, rosemary, thyme, your choice and whatever is growing in the garden

2-3 tablespoons olive oil

2-3 tablespoons balsamic vinegar

Salt and pepper to taste
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Summer Harvest Kasha Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Bring water to a boil in a medium saucepan.

2. Add kasha, stir and cover. Simmer until water has been absorbed, about 10 minutes. Remove from heat, fluff with a fork, cover and allow to cool.

3. Once kasha is cooled, break up bigger chunks with a fork or your fingers and transfer to a large bowl.

4. Drizzle olive oil and balsamic vinegar over kasha, stirring and fluffing.

5. Add all of the prepared veggies, stirring gently to combine. Add more olive oil and vinegar to taste.

6. Season with salt and pepper to taste.

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