Tabbouleh Made With Buckwheat
Author: 
Recipe type: Side Dish
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Buckwheat Tabbouleh-made with fresh dill, lemon, and cucumber. This salad is grain and oil free.
Ingredients
  • 1 cup raw buckwheat groats (or could use 1 cup quinoa, soaked for 4 hours and drained before cooking)
  • 3 tbsp fresh lemon juice (zest it first)
  • 1 tsp lemon zest
  • ¾ cup chopped parsley
  • ¼ cup minced red onion or ½ cup chopped scallions
  • 1 cup diced heirloom tomatoes
  • 1 cup diced cucumber
  • 1½-2 tbsp fresh dill, or 1½ tsp dried (fresh is SOOO much better)
  • dash cayenne
  • ⅓ cup pumpkin seeds (or could do toasted pine nuts)
  • salt & pepper to taste
Instructions
  1. Place a pot filled with about 2 quarts of water, a pinch of salt, and buckwheat in a pan and bring to boil. Reduce and simmer for 12 minutes (or until grains are soft but not mushy). Drain and let cool
  2. Add in remainder of ingredients. Salt and peppers to taste. If not serving right away, add pumpkin seeds or pine nuts right before, so that they keep their crunch.
  3. Serve with falafel, chipotle hummus, or any number of dishes!
Notes
53% Vitamin A, 20% Vitamin C, 13% iron, 4% Calcium, 325 mg of potassium
Nutrition Information
Serving size:  Calories: 134 Fat: 1.8 g Saturated fat: 0 g Carbohydrates: 27.3 g Sugar: 2.5 g Fiber: 5.2 g Protein: 5.7 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/buckwheat-tabbouleh/