Plamen Petkov
Prep Time
10 Mins
Cook Time
10 Mins
Yield
Makes 4 servings (serving size: 1 1/2 cups buckwheat salad, 1 cup greens)

Related to rhubarb, buckwheat is gluten-free and high in protein and soluble fiber.

How to Make It

Step 1

In a large skillet, toast buckwheat over medium-high heat, shaking, until lightly browned and fragrant (3 minutes).

Step 2

Cook buckwheat in boiling lightly salted water until just tender (5-7 minutes); drain.

Step 3

In a large bowl mix vinegar, oil, 1/2 tsp salt, and ground pepper. Add warm buckwheat, bell pepper, mango, onion, and parsley; toss. Serve on greens.

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