Go Back Email Link
–+ servings
Buckwheat stir fry recipe with vegetables and feta in a skillet.
logo
Print Recipe
4.96 from 22 votes

Buckwheat Stir Fry

Buckwheat Stir Fry recipe is loaded with vegetables, and ready in 30ish minutes for a gluten free, nutrient and protein dense easy dinner!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: North American
Diet: Vegan
Servings: 6 servings
Calories: 291kcal
Author: Olena Osipov

Ingredients

For the Buckwheat:

For the Stir fry:

  • 1 bunch kale ribs removed & finely chopped
  • 4 large garlic cloves minced
  • 4 large bell peppers cut into short strips
  • 2 cups marinated artichoke hearts drained & chopped
  • 1/4 cup coconut oil or extra virgin olive oil divided
  • 1 teaspoon salt divided
  • 1/2 teaspoon ground black pepper
  • 1/2 cup parsley finely chopped
  • 1/2 cup basil finely chopped
US Customary - Metric

Instructions

  • To cook buckwheat: In a medium pot, add buckwheat, cold water and salt. Cover, bring to a boil, then reduce heat to low and cook for 15 minutes. Do not open the lid. Remove from heat, let stand for 5 minutes and fluff with a fork.
  • To make the stir fry: Meanwhile, preheat large non-stick skillet or wok on medium heat and add 1 tablespoon of oil to coat. Add garlic and sauté for 30 seconds, stirring often. Add kale and sprinkle with 1/4 teaspoon salt, sauté until it has shrunk in half, stirring a few times. Transfer to a medium bowl.
  • Add 1 tablespoon of oil, bell peppers and sprinkle them with 1/4 teaspoon salt. Sauté until golden brown, stirring occasionally. Transfer to a bowl with kale.
  • Reduce heat to low and add remaining 2 tablespoons of oil. Add cooked buckwheat, sprinkle with remaining 1/2 teaspoon salt and ground black pepper and briefly stir it to coat in oil.
  • Add previously cooked kale and peppers, artichoke hearts, parsley and basil. Stir gently and turn off heat.
  • Serve warm on its own or as a side dish. I sprinkled it with feta cheese but you can keep it plain or use vegan cheese.

Notes

  • Store: Refrigerate leftovers in an airtight container for up to 4 days.
  • I don't recommend to freeze it because vegetables will not thaw well.
  • Reheat: Reheat in a microwave for a few minutes or saute in a non-stick skillet, so you don't use more oil, for 2-3 minutes, stirring often.

Nutrition

Serving: 1.5cups | Calories: 291kcal | Carbohydrates: 33g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Sodium: 490mg | Fiber: 8g | Sugar: 6g