“A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.” - by Cassie
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 233 cal
- 12%
- Fat
- 4.8 g
- 7%
- Carbs
- 44.8 g
- 14%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"MMMM. Really good Kasha recipe. Would be even better with tomatoes (I skipped out b/c of allergies in the family). Will definitely be making again. Thanks!..." See more"
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