Buckwheat groats are a neat alternative to cous cous, quinoa, millet, or rice. They’re most often associated with breakfast but make a wholesome, hearty salad as well! This salad lends an easy, springtime feeling; crisp asparagus, roasted arugula, sweet cherry tomatoes, and creamy avocado bath in a basil-lemon dressing.
Spring is such an exciting time! It's warm enough to relax outside on the deck, basking in the warm glow of the early summer sun with Todd and a cup of coffee in the mid-afternoon. My runs are less of a "snow-storm" inspired look and more normal... just running tights and a long sleeve shirt, sans hat and scarf of course. The bright green budding leaves begin to cast interesting shadows, peeking in through the windows of our home making us feel as if we live in a treehouse and the bedroom windows are cracked open all night for a cooling breeze.
Todd and I are thrilled to be spending the first spring in our new home. Last year at this time we were just finishing up clearing the land. Even though the super hard work is behind us we still have a lot to do! Gutters, stairs up to the doors, leveling out the 800 foot driveway, planting crabapple and lilac trees (and raised beds for a garden), building a greenhouse and woodshed, as well as putting in a lawn in. Todd's excited to slack line and throw the frisbee and I can't wait to set up a reading hammock and be able to play in the grass with the pups! So much work to do, but so exciting! #summergoals
I received a bunch of asparagus in my CSA box and saw I had some fresh cherry tomatoes juicy red and plump for the picking on my little indoor tomato plant; I knew exactly what I wanted to make. Buckwheat is rather new to do me and I love experimenting with it, so I decided to use it in place of quinoa. Here, I incorporate it into a salad that's perfect for spring and maybe just the thing to enjoy on the deck while sun napping.
Spring Asparagus Buckwheat Salad
Buckwheat groats are a neat alternative to cous cous, quinoa, millet, or rice. They’re most often associated with breakfast but make a wholesome, hearty salad as well! This salad lends an easy, springtime feeling; roasted asparagus, fresh arugula, sweet cherry tomatoes, and creamy avocado bath in a basil-lemon dressing.
- 2 cups raw buckwheat groats (or quinoa)
- 3 ½ cups water
- 1 bunch fresh arugula or spinach, chopped
- 1 lb 8 oz fresh asparagus (about 2 bunches), ends trimmed and chopped to bite size pieces
- ½ cup quartered cherry tomatoes
- ½ large avocado, diced small
- ¼ cup fresh basil, chiffonade
- - Dressing -
- 1 large lemon, juiced (about ¼ cup)
- ¼ cup agave nectar
- 1tbsp miso paste
- 2 tsp apple cider vinegar
- 2 large garlic cloves, minced
- ½ tsp ground black pepper
- Preheat the oven to 350°F. In a large pot, bring the groats and water to a boil over high heat. Reduce to a simmer and cover; cook for about 15-20 minutes until all the water is absorbed and the groats are tender. Remove from heat and transfer to a large serving bowl. Stir in the arugula to wilt.
- While the groats cook, arrange the asparagus on a baking sheet in an even layer and roast for about 15-20 minutes until tender. Add to the large serving bowl.
- Add the tomatoes, avocado, and basil to the serving bowl. Whisk together the dressing ingredients and stir into the salad with the remaining ingredients.
- Serve warm or chilled. Best if consumed within the same day.
You didn't think I'd leave you with a picture of this adorable lil monkey would you? I'm not sure what he's doing, but he's super cute! Also, our vet told us that Anouk is at least two and a half years old; not seven months like the adoption agency told us. So that was interesting! He also has a broken upper canine tooth that will need to be removed. Poor baby! Have you ever had a dog that had to have a fang removed? I'm so worried!
So I know I am totally the last one aboard this train but, The Book Thief by Markus Zusak, is totally amazing! I'm almost done with the book. Have you read it?