Best Buckwheat Salad recipe

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Ingredients

2 cups water
1 cup buckwheat
1 lime, juiced
1 red onion, chopped
1 tomato, chopped
½ cup chopped pitted Kalamata olives
1 bunch fresh mint, chopped
½ bunch fresh dill, chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar
1 teaspoon ground cumin
salt and ground black pepper to taste
⅓ cup feta cheese

Nutrition Info

223.5 calories
carbohydrate: 25.6 g
cholesterol: 12.5 mg
fat: 11.7 g
fiber: 3.6 g
protein: 6.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 372.6 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water and buckwheat in a saucepan, bring to a boil. Reduce heat, simmer until water is absorbed, about 10 minutes.

  2. Pour lime juice into a bowl, add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat, stir until ingredients are combined. Top with feta cheese.

Recipe Yield

6 servings

Recipe Note

Delicious and nutritious.

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