Prep Time : 5 minutes
Cook Time : 10 minutes
Servings : 6

Ingredients :

  • 1 cup uncooked buckwheat
  • 1 tbsp olive oil
  • ½ cup chopped carrot (steamed)
  • 1 ½ cup chopped cherry tomatoes
  • 2 cups water
  • 1 yellow pepper (chopped)
  • 1/8 tsp ground black pepper or to taste
  • ½ English cucumber (peeled and diced)
  • 2 tbsp chopped fresh parsley
  • 1 tsp ground cumin
  • 1 lime (juiced)
  • 1 tbsp rice wine vinegar
  • 1 tsp salt or to taste

    • Directions :

    1. Combine the buckwheat and water in saucepan. Bring to a boil medium to high heat, reduce the heat and simmer for about 10 minutes or until the buckwheat is tender and all the water is absorbed.
    2. In a large mixing bowl, combine the carrot, cucumber, tomato, and yellow pepper.
    3. Add the olive oil, lime juice, pepper, salt, vinegar and chopped parsley.
    4. Add the cooked buckwheat and toss until the ingredients are well combined.
    5. Serve warm and enjoy.

    Nutritional :

    Per serving: 147 calories; 3.6 g total fat (0.6 g saturated fat); 0 mg cholesterol; 401 mg sodium; 392 mg potassium; 26.7 g carbohydrates; 4.1 g dietary fiber;2.2 g sugars; 4.8 g protein