Toasted Buckwheat Tabbouleh recipe

All Recipes Best Recipe Salad Grains Tabbouleh

Ingredients

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

Nutrition Info

232.6 calories
carbohydrate: 44.8 g
cholesterol: : -
fat: 4.8 g
fiber: 7 g
protein: 6.9 g
saturatedFat: 0.8 g
servingSize: -
sodium: 16.7 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.

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