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

Sandy Gluck


Ingredient Checklist


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

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

  • 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.

Nutrition Facts

297 calories; fat 8.3g; saturated fat 1g; mono fat 5.1g; poly fat 0.8g; protein 7g; carbohydrates 52g; fiber 7g; cholesterolmg; iron 2mg; sodium 438mg; calcium 25mg.