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Ingredients35 m servings 233 cals
Original recipe yields 4 servings
- 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.
Per Serving: 233 calories; 4.8 g fat; 44.8 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 17 mg sodium. Full nutrition
ReviewsRead all reviews 2
This is a refreshing dish that only those who are sensitive to gluten will care that it is gluten free. I added some fresh hot peppers to spice it up. Leave it to sit for an hour or so to help t...