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To Your Health Sprouted Flour Co.

Buckwheat Salad with Fresh Herbs & Vegetables

Buckwheat Salad with Fresh Herbs & Vegetables
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Buckwheat Salad with Fresh Herbs & Vegetables
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 cup sprouted organic buckwheat groats
  • 2 cups filtered water
  • 1/2 teaspoon sea salt
  • 1 medium organic tomatillo, diced
  • 12 large green olives, pitted and roughly chopped
  • 1 small organic yellow bell pepper, diced
  • 1 cup organic broccoli florets, chopped
  • 1/4 cup organic red onion, finely chopped
  • 1/4 cup chopped toasted pecans (or walnuts)
  • 1/2 cup fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • juice of one lime
  • 2 tablespoons White Wine Vinegar
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
Servings:
Units:
Instructions
  1. In a saucepan, bring water and salt to a boil. Add buckwheat groats. Cover saucepan, reduce heat to simmer and cook about 10 minutes or until water is absorbed. Remove lid and let groats cool at least 30 minutes.
  2. In a large bowl add all ingredients. Toss well to combine.
  3. Serve right away or refrigerate overnight. Lightly toss again if refrigerated for more than 2 hours.
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