Thursday, November 18, 2010

Buckwheat Groats and Vegetable Salad

I am not sure about you, but I have such a hard time deciding what to eat for lunches.  I love sandwiches, however they become repetitive day after day.  

On Sundays I try to make a huge pot of something for dinner, so I can eat the leftovers for lunch the rest of the week.  

I have been on a health kick lately (oh yes Green Monster, you will be in an upcoming post) and I have been interested in trying out new grains.  I perused the grocery store and landed on buckwheat groats, mainly because I have never heard of this grain before.  Who chooses a name like groats anyways?  They have a ton of fiber and protein, so I gave them a shot!

I took all the veggies in my fridge, a block of feta, and a can of garbanzo beans and away I went.  This is an extremely easy salad to make in large quantities.  I still can't say if I liked it better warm or cold.  It's like my life long debate as to whether pop tarts are better toasted or room temperature.  Well maybe not soo similar :)

Right before I served the salad I tossed it with my homemade salad dressing, which added a nice kick of flavor.  

I think this salad has convinced me to continue to try new grains!

Some of the yummy and healthy ingredients!

Before the roast...

After the roast...

My first time cooking this healthy grain!

My second bowl :)

Buckwheat Groats and Vegetable Salad

2 Cups Buckwheat Groats
4 Cups Good Chicken Broth
1 Small Eggplant chopped into 1/2" pieces
1 Red Onion chopped into 1/2" pieces
1 Red Bell Pepper chopped into 1/2" pieces
1 Garlic Clove chopped
4 Roma Tomatoes chopped into 1/2" pieces
1 Small Block of Feta chopped into 1/2" pieces
1 Can Garbanzo Beans rinsed
1 Bunch Scallions sliced
1/4 Cup Parsley chopped
Olive Oil

Dressing Ingredients:
3 Tbsp Red Wine Vinegar
Juice from 1 Lemon
1 Heaping Tbsp Dijon Mustard
1/2 tsp Thyme
1 Garlic Clove Chopped
1 Shallot Chopped
5 Tbsp Olive Oil 


Preheat oven to 375˚F.

Dressing:  Mix all ingredients together except for olive oil.  Slowly whisk in olive oil.

Salad:  Cook Buckwheat Groats following package directions, except substitute chicken broth for water.   Combine eggplant, bell pepper, onion, salt, pepper, olive oil, and garlic.  Cook on baking sheet in oven until veggies are tender.  Combine groats with roasted veggies and remaining ingredients.  Toss with dressing to taste (save the rest).      Serve!


  1. I love that you tried something new and it worked so well! This salad sounds delish and your pictures are fantastic!

  2. I tried your recipe but my groats came out so mushy. Any helpful hints? It was kind of like putting a dollop of oatmeal into my salad.

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