This recipe has been developed as part of Nutrition Month.
- Prep: 20 minutes
- Cooking: 15 to 20 minutes
- 250 mL (1 cup) white buckwheat (kasha)
375 mL (1½ cups) water
One pinch of salt
125 mL (1/2 cup) plain yogurt
15 mL (1 tbsp) basil pesto
15 mL (1 tbsp) white balsamic vinegar
Zest of one lemon, finely grated
1 small clove garlic, crushed in a garlic press or finely chopped
500 mL (2 cups) cherry tomatoes, cut in 4
Small drizzle of olive oil
1 litre (4 cups) baby spinach, coarsely chopped
2 Lebanese cucumbers, julienned
1/2 fennel bulb, minced
400 g (14 oz) cooked chicken, sliced or diced
250 g (1/2 lb) burrata cheese, tempered
Fresh basil (optional)
Salt and pepper, to taste
Rinse the buckwheat in cold water. In a saucepan, bring the water, buckwheat and salt to a boil. Reduce heat to low and cook, covered, 15 to 20 minutes, until the water is completely absorbed. Transfer to a large plate and let cool.
In a small bowl, prepare the dressing by mixing the yogurt, pesto, vinegar, lemon zest and garlic. Season with salt and pepper.
Once the buckwheat has cooled off, transfer it into a bowl and add half the dressing. Mix well.
In another bowl, toss the tomatoes with a drizzle of olive oil. Season with salt and pepper. Set aside.
Divide the spinach into 4 bowls. Add the buckwheat. Garnish with the cucumbers, tomatoes, fennel, chicken and Burrata.
Serve with the remaining dressing and, if desired, garnish with fresh basil.
Nutritional informationPer serving
Top 5 NutrientsNutrient and % DV*
|Calcium:||34 % / 446 mg|
|Vitamin A:||49 %|
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* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.