Toasted Buckwheat Tabbouleh
A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.
Ingredients
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1 cup kasha (toasted buckwheat groats)
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1 tablespoon olive oil
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2 onions, peeled and chopped
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1 clove garlic, minced, or to taste
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1 cucumber, peeled and diced
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¾ cup chopped fresh parsley
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6 tablespoons chopped fresh mint
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1 lemon, juiced
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1 pinch dried mixed herbs
Description
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Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
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Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
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Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.
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