Toasted Buckwheat Tabbouleh1 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.” - by Cassie
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 233 cal
- 4.8 g
- 44.8 g
Based on a 2,000 calorie diet
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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