Ingredients with Measurements:
- 1 cup buckwheat groats
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Strainer
- Large mixing bowl
- Whisk
Step-by-Step Instructions:
1. Rinse the buckwheat groats in a strainer under cold water.
2. In a large pot, bring 2 cups of water to a boil. Add the buckwheat groats and 1/2 teaspoon of salt.
3. Reduce the heat to low and simmer for 10-12 minutes, or until the buckwheat is tender.
4. Drain the buckwheat and rinse it under cold water.
5. In a large mixing bowl, combine the cooked buckwheat, chopped parsley, mint, cilantro, red onion, cucumber, and cherry tomatoes.
6. In a separate bowl, whisk together the olive oil and lemon juice. Pour the dressing over the salad and toss to combine.
7. Season with salt and pepper to taste.
8. Serve chilled or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 12 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- You can substitute quinoa or brown rice for the buckwheat groats.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can substitute red wine vinegar or apple cider vinegar for the lemon juice.
Variations:
- Add some crumbled feta cheese or goat cheese to the salad.
- Add some sliced avocado or roasted sweet potato for extra flavor and nutrition.
- Add some grilled chicken or shrimp for a protein boost.
Tips and Tricks:
- Make sure to rinse the buckwheat groats before cooking to remove any debris.
- You can cook the buckwheat ahead of time and store it in the fridge until you're ready to make the salad.
- To make the salad more filling, add some cooked chickpeas or black beans.
Storage Instructions:
- Store the leftover salad in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- This salad is best served cold or at room temperature. If you want to reheat it, you can do so in the microwave or on the stovetop.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs
- Paprika
- Crumbled feta cheese or goat cheese
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of roasted vegetables or a green salad.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Grilled chicken or fish
Troubleshooting Advice:
- If the buckwheat is too mushy, you may have overcooked it. Make sure to check it frequently while it's cooking.
Food Safety Advice:
- Make sure to rinse the buckwheat groats before cooking to remove any debris.
- Store the leftover salad in an airtight container in the fridge for up to 3 days.
Food History:
- Buckwheat is a gluten-free grain that has been used in traditional dishes in many cultures around the world, including Russia, Japan, and France.
Flavor Profiles:
- This salad is fresh and flavorful, with a mix of herbs, vegetables, and a tangy dressing.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish with grilled chicken or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A