Buckwheat Salad
Buckwheat is a relatively unknown food for many, but one you’ll be glad you tried.
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Servings: 4 servings
Calories: 325kcal
Ingredients
- 1 cup Buckwheat
- 2 cups Water
- 1 tsp Salt
- 4 tbsp Olive Oil
- 4 tbsp Lemon Juice
- 2 Tomatoes medium, diced
- 2 Cucumbers medium, diced
- 1 Yellow Bell Pepper diced
- 6 Green Onions chopped
- ½ Lettuce chopped
Instructions
- Place raw buckwheat in a medium pot. Add ½ tsp salt and the water.
- Bring to a boil over high heat. Turn down heat to a simmer, cover pot.
- Cook until water is absorbed, and buckwheat is done.
- Remove from heat and cool.
- Dice tomatoes, cucumbers, sweet pepper, and lettuce. Chop onions.
- Place all vegetables in a salad bowl.
- Add the lemon juice, olive oil, and remaining salt.
- Stir in buckwheat until well mixed.
Nutrition
Calories: 325kcal | Carbohydrates: 42g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 768mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1197IU | Vitamin C: 79mg | Calcium: 67mg | Iron: 2mg