BUCKWHEAT SALAD
Preparation time: 25 minutes
INGREDIENTS
Half a cup of organic buckwheat groats
1 medium-sized tomato
1 medium-sized cucumber
1 medium-sized red onion
Handful of fresh parsley
1 tablespoon of organic olive oil
1 tablespoon of freshly squeezed lemon juice
Salt
black pepper
PREPARATION
STEP ONE
Wash and soak buckwheat overnight or for at least six hours in two cups of cold water.
Drain, rinse, and wash it.
Place the buckwheat in the pot along with the water equivalent to the amount of
buckwheat.
Heat to boiling.
Adjust temperature to low medium and cook for approximately 15 minutes, until water
evaporates, and buckwheat becomes soft.
STEP 2
As the buckwheat is cooking, wash, peel and cut the tomato, cucumber, and onion into
half-inch pieces.
Finely chop parsley. A food processor will give you the best results.
STEP 3
Once the buckwheat has been cooked, remove it from the heat, and drain the excess water.
Add tomato, cucumber, onion, parsley, salt, pepper, olive oil, and lemon juice. Mix well.
The salad is packed with nutrients, making it an excellent choice for lunch or dinner. It provides
dietary fibers, antioxidants, vitamin C, K, folate, and potassium. It is suited to vegetarians,
vegans, and gluten-free diets.
By Selma Redzepagic