Warm buckwheat and mushroom salad
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 2 people
Healthy and tasty salad, made with buckwheat, mushrooms and feta cheese.
- 1 cup cooked buckwheat
- 1 cup chopped mushrooms (I used a combination of portobello, button and white beech mushrooms, but you may use any kind you like.)
- 4 tbsp olive oil
- 1/4 cup feta cheese crumbled
- to taste salt and pepper
- a few leaves fresh basil
- a pinch fresh or dried thyme
Combine mushrooms with olive oil, salt, pepper and thyme. Bake in preheated oven at 350F for about 25-30 minutes until cooked through and fragrant.
Mix together warm buckwheat, mushrooms, feta and basil, reserving a few mushrooms to put on top for extra prettiness.
Tastes great warm or cold.
Calories: 444kcal | Carbohydrates: 22g | Protein: 11g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 26mg | Sodium: 340mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 150mg | Iron: 1.4mg