This Quinoa and Buckwheat recipe is not only delicious and filling, it is also packed with healthy vitamins and antioxidants which can help relieve the symptoms of varicose veins.
Buckwheat is extremely high in rutin, a plant pigment that promotes a healthy vascular system and reduces the risk of varicose veins. The addition of bell peppers, tomatoes, and spinach adds even more essential nutrients.
The salad is super simple to make and it’s a great way to use the veggies hiding in your fridge. I have served this salad as a side dish to grilled salmon but it is also substantial and flavorful enough to be served as a main dish.
If you enjoy a spicy kick try sprinkling a few red chili flakes at the end.
Delicious, simple, healthy, and packed full of goodness!
- ½ c Quinoa
- ½ c Buckwheat Groats
- 3 T Extra 400F
- 1 Red Onion, sliced
- 2 Red Bell Peppers, sliced
- 1 c Cherry Tomatoes, halved
- 1 c Zucchini, sliced
- 3 Cloves Garlic, unpeeled
- Zest and Juice of 1 Lemon
- Small Pack of Spinach, wilted or 1 14.5oz Canned Spinach
- 1 c Feta Cheese
- Salt & Black pepper to taste
Preheat oven to 200c/400f/gas 6.
Cook quinoa and buckwheat groats according to package instructions. Drain well and set aside.
Toss onions, peppers and tomatoes with 1 tablespoon of olive oil and seasoning and roast for 15 minutes.
Add the zucchini and garlic to the veggies and roast for a further 15 minutes.
Squeeze the garlic from the skins and mash with remaining oil, lemon juice and zest. Salt and pepper to taste.
Combine all the ingredients in a large serving bowl and crumble the feta cheese over the salad.
Serve alongside grilled meat or fish or enjoy alone as a delicious lunch. This salad can be enjoyed hot or cold and will keep refrigerated for 2-3 days.