Ingredients
4
4 servings
- •1 cup kasha (toasted buckwheat groats)
- •1 tablespoon olive oil
- •2 onions, peeled and chopped
- •1 clove garlic, minced, or to taste
- •1 cucumber, peeled and diced
- •¾ cup chopped fresh parsley
- •6 tablespoons chopped fresh mint
- •1 lemon, juiced
- •1 pinch dried mixed herbs
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 233
- Carbohydrate: 45g
- Fat: 5g
- Fiber: 7g
- Protein: 7g
- Sugar: 5g
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