I love experimenting and developing recipes with Buckwheat at the moment!
Unlike its name 'Buckwheat' is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for people who are sensitive to wheat or other grains that contain protein glutens.
Its such a versatile ingredient and has more protein than rice, wheat, millet or corn and is high in the essential amino acids lysine and arginine, in which major cereal crops are deficient. Its unique amino acid profile gives buckwheat the power to boost the protein value of beans and cereal grains eaten the same day.
Buckwheat groats can be enjoyed so many different ways; incorporate into a Buddha Bowl, make some buckwheat pancakes/crepes or switch up your next bowl of oatmeal for some tasty buckwheat groats. Packed with nutrients and a toasted nutty flavor, this is an awesome gluten-free grain that should definitely be included in your diet!
1 ½ Cups Raw Buckwheat Seeds
2 Cups Zucchini Noodles
1 cup of Broccoli
1 cup Asparagus, ends removed
½ Cup Sliced White Mushrooms
½ Cup Sliced Brown Mushrooms
1 Thinly Sliced mild Red Chilli (Optional)
2 bulbs of Thinly sliced spring onion (For garnish)
2 Salmon Fillets approx. 120grams
3 tablespoons Extra Virgin Olive Oil
1 Sliced small white onion
2 Garlic cloves, Minced
3 Tbsp Coconut Amino
½ Tsp Paprika
½ Tsp Garlic Powder
1. Rinse and start to cook your Buckwheat as per the cooking instructions.
2. Preheat Oven to 180 degrees.
3. In a hot non stick pan or oven safe skillet, add 1 tablespoon of Olive oil and your Salmon, skin side down. Add a little salt to the top of the salmon and cook for approx. 3 mins on medium heat.
4. Turn the salmon over and cook for approx. 3 mins before transferring into the oven for 15 mins to finish cooking.
5. In a wok or frying pan, add 2 tablespoons of olive oil, your onions and garlic and allow to cook for 1 min on medium heat until soft. Add paprika, garlic powder and 2 tablespoons of coconut Aminos, and allow this to cook for 1 minute before adding the water.
6. Turn the heat up higher add a pinch of salt and pepper. Add in all the vegetables (except the zoodles) pop the lid on and allow to cook for 2-3 mins.
7. Removed the lid add the zucchini noodles and allow the sauce to coat ALL the vegetables, cook for a further 5 mins on medium low heat.
8. After 15 minutes remove the Salmon from the oven, plate the vegetables and buckwheat adding a little sauce to the plate.
Top with the Salmon and spring onion to garnish!
Serve with a favorite side salad. Enjoy 😊 x