Moroccan buckwheat salad

Around spring, when the weather starts getting warmer I like investing more time making salads rather than cooking. A few days back I made another salad using buckwheat but this Moroccan buckwheat salad version I think is by far my favorite.

Moroccan buckwheat salad | Eat Good 4 Life

I love Moroccan food and flavors. It is also a favorite cuisine of mine even though I don’t get to cook Moroccan food as much as I would like. Today I figured I try to incorporate ingredients and spices that resemble that type of cuisine and see how it works. To my surprise, rather well for salads.

By adding cumin to the dressing, as well as using dates and chickpeas was enough for me to give the salad the Moroccan flavor I was looking for. I truly love cumin so this salad was totally up my alley. A very simple yet delicious salad.

So today is mother’s day and to be honest I have nothing especial planned. Probably go to the gym, bake a cake and prepare a few blog posts since I will be going to school next week and I have to get all my posts scheduled prior to starting.

To be honest the only thing I want in this world is to keep healthy and grow old to be able to see my kids develop into good human beings. I would like to travel more, have more flexibility with money by having a healthier bank account and perhaps have a a bigger home, however, to be honest, these are things that I don’t strive for or concentrate on because there are far more important things.

Being nice and compasionate, putting positive things out onto the universe and so forth is what I strive for.

Anyhow, I hope all the mother’s out there have a wonderful especial day. Perhaps I should have baked a cake or made something more indicative of the day but I think this salad is fine with me so I hope you like it.

Enjoy!

Moroccan buckwheat salad | Eat Good 4 LifeMoroccan buckwheat salad | Eat Good 4 LifeMoroccan buckwheat salad | Eat Good 4 LifeMoroccan buckwheat salad | Eat Good 4 Life

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Moroccan buckwheat salad

Miryam's original recipe

Yield: 6 servings

Total Time: 10 minutes

Ingredients:

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/3 cup rice wine vinegar
  • 3 tsp cumin powder
  • 1/2 tsp celtic salt

 

Directions:

Cook buckwheat according to package instructions and let it cool completely.

In a large mixing bowl add the salad ingredients together with the buckwheat and set aside.

In a glass jar mix the dressing ingredients and pour over the veggies. Combine and serve immediately.

NOTE: You can quinoa, farro or pearl couscous for this recipe.

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13 comments

  1. Is there something I can replace truvia with? 

  2. Another stunning dessert, Miryam. I make similar berry filling as the dessert quite often and next time I am going to make a crust to pair with it instead serving it in a glass.

  3. This looks light and delicious! I love the combo of blueberry and coconut. I think any cake that is frozen is my kind of cake! 

  4. This is my kind of treat! I’m a huge fan of date/nut crusts and that two-layer filling is beautiful!

  5. This cake doesn’t only look gorgeous, it sound wonderful too, and I love the purple hour from the blueberries!

  6. I LOVE coconut anything too, but this cake looks completely fabulous!!!

  7. This is so beautiful!!  Love how healthy it is too :) 

  8. What a gorgeous cake! I’ve seen some amazing blueberries at the store lately that I could use in this recipe!

  9. Hi! I’m looking for some trouble shooting tips. I made this and it didn’t work out too well. It was frozen like a brick. Even after sitting two hours the top was really hard and the bottom was melting:( any idea what went wrong? I used regular sugar instead of truvia. Also, one of my cans of coconut cream had separated , but I had a little accident and lost quite a bit of the liquid and was left with the cream. I wouldn’t mind trying again if you have any idea why it was sooo hard:(

    • The cake should be somewhat hard, enough to eat with a spoon though. I don’t think the coconut cream was the culprit, however, I know what you mean. I have been thinking of a way to change the texture of the cake by maybe adding some cashew cream to the layers and see if that could help with the consistency while it defrosts. My cake it is somewhat hard but I would like it to be more creamy. I am thinking too of using maple syrup instead of the sugar. I will let you know when I make this again with the cashew cream and see if the texture improves somewhat. Thanks for visiting my blog!

  10. i made this cake several times and my friends and I simply love it!
    I made it without any sweentener and it’s still very good so highly recommend for people who are not a fan of sugar or sweetener!

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