Spiced Quinoa and Buckwheat Spinach Salad

I have made many quinoa salads in the past, but my new favourite salad base combination is buckwheat with quinoa

Buckwheat although it has wheat in it’s name has no relation to wheat whatsoever and is actually a member of the rhubarb family.  It therefore has no gluten in it so it is a great high fibre containing grain to use if you are a Coeliac or are gluten intolerant.  For more information on buckwheat, click here

This is a gorgeous salad that can be served hot or cold and can be easily adapted to include whatever vegetables you like.  Feel free to add more vegies like blanched green beans, or sautéed mushrooms, or for a flavour kick, semi-dried tomatoes

We have served this many times alongside grilled or oven roasted fish and I have taken the leftovers for lunch with a tin of tuna, which is just delicious and makes a great alternative to a sandwich!

Spiced Quinoa and Buckwheat Spinach Salad

Serves 6

• 1 medium eggplant, diced into 2cm squares
• 1 large zucchini, cut in half lengthways, then sliced into 2cm wide pieces
• 1 medium red capsicum, diced into 2cm squares
• 2 medium red onions, sliced into quarters, then each quarter sliced into thirds
• 1 1/2 tablespoons extra virgin olive oil
• 2 cloves garlic, crushed
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 2 teaspoons black mustard seeds
• 1/2 cup quinoa (I used a combination of red and black)
• 1/2 cup buckwheat
• 2 cups hot vegetable or chicken stock
• 1/4 cup lemon juice
• 1/2 cup fresh herbs, finely chopped – your choice of coriander, basil or parsley
• 3 large handfuls baby spinach leaves (approx. 50g)

Directions:

1. Preheat oven to 170 degrees and line a large oven tray with baking paper
2. Place eggplant, zucchini, red capsicum and red onion in a large bowl
3. Pour over 1 tablespoon oil, add garlic, salt and pepper and toss until vegetables are well coated
4. Spread over prepared tray and bake in oven for 40-45 minutes, until soft and lightly browned
5. Meanwhile, heat large frypan over medium heat
6. When hot, add remaining 2 teaspoons oil, cumin, coriander, cinnamon and mustard seeds and cook for 2 minutes, until fragrant
7. Rinse quinoa and buckwheat, then add to pan and toss to coat in spices and toast for 2 minutes
8. Add hot stock, stir through well, then turn heat down to a simmer, place lid on pan and cook for 15-20 minutes (all stock will be absorbed)
9. When cooked, turn heat off and stir through lemon juice
10. To serve, mix roasted vegetables and chopped fresh herbs through quinoa/buckwheat mix, then gently fold through baby spinach leaves
11. Eat hot or cold

Per Serve:  604kJ or 144 calories; P 6g Fat 6g SFat 0.8g CHO 25g Fibre 5g