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Toasted Buckwheat Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Lunch Dinner
Toasted Buckwheat Salad
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
  • 3/4 cup chopped fresh parsley
  • 6 tablespoons chopped fresh mint
  • 1 lemon, juiced
  • 1 pinch dried mixed herbs
Instructions
1
Begin by washing the buckwheat groats under cold running water to remove any impurities. Next, fill a saucepan with water and bring it to a rolling boil, then gently add the buckwheat groats. Allow them to cook for around 10 minutes or until they become tender and mushy. Once cooked, drain the water and let the buckwheat groats cool down to room temperature.
2
In a small skillet, heat a moderate amount of olive oil over medium heat. Then, add sliced onions and minced garlic to the skillet and cook them gently while stirring occasionally until they become translucent, taking around 5-8 minutes to achieve this. Remove the skillet from heat and let the onion mixture cool down.
3
In a large salad bowl, combine sliced cucumber, chopped parsley, fresh mint leaves, lemon juice, and mixed herbs. Mix everything together thoroughly until the salad is well combined. Then, add the cooked buckwheat groats and the cooled onion mixture to the salad bowl, stirring gently until they are evenly distributed throughout.