Ingredients
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1 cup kasha (toasted buckwheat groats)
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1 tablespoon olive oil
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2 onions, peeled and chopped
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1 clove garlic, minced, or to taste
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1 cucumber, peeled and diced
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¾ cup chopped fresh parsley
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6 tablespoons chopped fresh mint
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1 lemon, juiced
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1 pinch dried mixed herbs
Directions
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Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
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Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
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Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.
Nutrition Facts (per serving)
| 233 | Calories |
| 5g | Fat |
| 45g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Sodium 17mg | 1% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 7g | 25% |
| Total Sugars 5g | |
| Protein 7g | 14% |
| Vitamin C 32mg | 35% |
| Calcium 66mg | 5% |
| Iron 2mg | 13% |
| Potassium 459mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
