Salad with Buckwheat, Mushrooms, and Red Beans

Salad with Buckwheat, Mushrooms, and Red Beans

Looking for a quick and nutritious lunch option? Explore the combination of buckwheat, mushrooms, and red beans. This salad is an excellent choice for a work lunch and can be prepared in less than 30 minutes!


  • Organic buckwheat groats: 200 g
  • Mushrooms: 500 g
  • Red beans: 400 g
  • Fresh spinach leaves: 500 g
  • Garlic cloves: 2
  • Oil: 2 tablespoons
  • Salt: 2 pinches
  • Black pepper: 2 pinches


Step 1: Cook the Buckwheat Cook the buckwheat according to the instructions on the packaging. Ensure proper water-to-grain ratio for optimal cooking results.

Step 2: Sauté the Spinach Heat oil in a pan and add fresh spinach along with crushed garlic cloves. Sauté the spinach until it wilts completely. This process not only enhances the flavor but also preserves the nutritional integrity of the spinach.

Step 3: Sauté the Mushrooms Clean and slice the mushrooms thinly. Add them to the same pan used for spinach, seasoning with salt to release moisture. Sauté until the mushrooms are golden brown and any excess liquid evaporates, enhancing their umami flavor profile.

Step 4: Combine All Ingredients Transfer the cooked buckwheat to a mixing bowl. Add the sautéed mushrooms, wilted spinach, and drained red beans. Season with black pepper to taste and gently toss all ingredients until well combined. This step ensures even distribution of flavors throughout the salad.

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