Buckwheat porridge salad is an excellent spring alternative to our usual lunch, because its main ingredient is not just an ordinary nutrient. Buckwheat porridge is much more than that.
Buckwheat porridge takes care of excellent blood circulation, lowers high cholesterol, has an anti-inflammatory effect, is excellent antioxidant and thus works as ideal agent in the fight against cancer cells, is a veritable treasure trove of vitamins and minerals, protects against heart disease and improves liver function.
Due to its specific taste and appearance, buckwheat, which looks like a grain, but officially belongs to the grasses and basically originates from Asia, many people avoid. With this, picky eaters are definitely not doing themselves a favor, because buckwheat works wonderfully on our body, does not contain even a hint of gluten and is basically extremely convenient and multifunctional. She is excellent main course and side dish, and we can also prepare delicious from it spring salad, which, perfectly prepared, easily replaces our everyday lunch.
Ingridients:
• 200g buckwheat porridge
• salt
• pepper
• olive oil
• balsamic vinegar
• 1 red pepper
• 1 green pepper
• 100g of cherries
• 100g of chickpeas
• 1 flask
• 1 onion
• 2 cloves of garlic
Preparation:
Buckwheat porridge and chickpeas we can cook them in advance, because they will be waiting for us in the refrigerator just so pleasantly chilled. Peppers, zucchini and cherries cut into pieces of any size. Wash and grate the carrots. Peel and finely chop the garlic, as well as the washed and dried parsley. Mix all the ingredients chilled buckwheat porridge, season with salt, pepper, olive oil and balsamic vinegar.
Tip:
As long as it suits us, it will tuna added important to the salad omega-3 fatty acids, if we prefer chicken, you can fry chicken breast cut into pieces in a little olive oil, season it thoroughly and sprinkle it over a fresh salad. Bon Appetit!
