Buckwheat Salad with Fresh Herbs & Vegetables
  • 1cup sprouted organic buckwheat groats
  • 2cups filtered water
  • 1/2teaspoon sea salt
  • 1 medium organic tomatillo, diced
  • 12 large green olives, pitted and roughly chopped
  • 1 small organic yellow bell pepper, diced
  • 1cup organic broccoli florets, chopped
  • 1/4cup organic red onion, finely chopped
  • 1/4 cup chopped toasted pecans (or walnuts)
  • 1/2cup fresh dill, chopped
  • 2tablespoons fresh mint, chopped
  • juice of one lime
  • 2tablespoons White Wine Vinegar
  • 2-3tablespoons olive oil
  • 1/2teaspoon sea salt
  • 1/2teaspoon ground black pepper
  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.