MONDAY: KASHA SALAD WITH MUSHROOMS AND PEAS
Servings: 3 (serving size: 3/4 cup)
What you need
1 tbsp. balsamic vinegar
1 tbsp. canola oil
1/4 cup fresh lemon juice
1/2 lb. fresh mushrooms
1 1/2 cups frozen peas, thawed
1 cup kasha
1/2 tsp. garlic salt
1 small shallot, finely chopped
How to make it
1. Defrost the peas and set them aside. Slice the fresh mushrooms and put them into a small bowl with the lemon juice (the juice will prevent them from discoloring). Toss the mushrooms well and set them aside.
2. Add the kasha to 2 cups of boiling water and cook it, stirring frequently, until it is tender, about 5 minutes. Drain the kasha, rinse it well, and drain it again. Transfer the kasha to a large bowl.
3. To prepare the dressing, drain the mushrooms, reserving the lemon juice. To this liquid add the vinegar, shallots, salt, and some pepper. Stir the ingredients together. Whisking vigorously, pour in the oil in a thin, steady stream. Continue whisking until the dressing is well combined. Set the dressing aside.
4. Add the kasha, fresh mushrooms, and dressing to the peas. Combine the ingredients well and serve immediately.
What's in it
Calories: 310; Fat: 6g; Carbohydrates: 56g; Fiber: 7g; Protein: 12g
Why it packs a punch
This vegetarian option has slow-release energy thanks to the whole-grain kasha. This helps level your moods and keep you energized longer than refined grains (like regular pasta) do. Tip: To stay satisfied, increase the protein in this and other salad recipes by adding hard-boiled egg slices.
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