Buckwheat Tabbouleh Salad
Buckwheat Tabbouleh Salad - the perfect summer salad that's light on the stomach yet very satisfying, healthy and wholesome!
Servings: 6 Servings
Calories: 173kcal
Ingredients
- 1 cup Buckwheat groats
- 1 3/4 cup Water
- 1/2 tsp Salt
- 3 small Tomatoes, deseeded, chopped finely
- 1 medium Onion chopped finely
- 2 Cucumber, chopped finely
- 1 cup Parsley, chopped finely
- A small handful of Mint, chopped finely
- 3-4 tbsp Fresh lemon juice
- 2-3 tbsp Extra virgin Olive oil
- Salt & Pepper to taste
Instructions
- Rinse and drain buckwheat well.
- Place in a medium saucepan with 1 3/4 cup water and 1/2 tsp salt. Bring it to a boil, lower the heat, cover and let cook for about 15 minutes. Once cooked, gently fluff up the groats with a fork. Let them cool completely.
- In a large bowl, combine the chopped vegetables and herbs. Mix in the cooked buckwheat.
- Now stir in the olive oil, lemon juice, salt, and pepper. Taste and adjust for seasoning.
- Let the salad sit for about 30-40 minutes in the refrigerator before serving. Enjoy!
Nutrition
Serving: 1 Serving | Calories: 173kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 208mg | Potassium: 467mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1306IU | Vitamin C: 27mg | Calcium: 45mg | Iron: 2mg