Toasted Buckwheat Tabbouleh

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


Recipes · Salad · Grains · Tabbouleh


Prep Time: 20 mins
Cook Time: 15 mins
Servings: 4
Total Time: 35 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
233 Calories
5g Fat
45g Carbs
7g Protein


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