Buckwheat salad



Food without gluten



  • 200g of buckwheat
  • 6 sprigs of steamed broccoli
  • 1 chopped apple tossed with lemon juice.
  • Chopped parsley
  • Sea salt
  • Olive oil
  • Paprika


  • Cook the buckwheat grain, previously roasted, and water (2 cups water for each cup of buckwheat) for 20 minutes.
  • Add the broccoli, parsley and chopped apple.
  • Add the cooked and drained buckwheat, stir well, season, season and serve.


A very antioxidant recipe due to vitamin C present in parsley, lemon and apple. It also contains flavonoids, zinc and selenium from buckwheat, also with antioxidant properties. We have virtually no fat and it is heart-healthy. Ideal for people who want to make a very low-fat or cleansing diet.

It is also gluten free, suitable for people with celiac disease.

punto rojoMore recipes and information about buckwheat

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

4 September, 2021

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