Name: Buckwheat Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 100 g Buckwheat; 1 piece Cucumber (diced); 1 piece Tomato (diced); 1 piece Onion (finely chopped); 2 tbsp Coriander leaves (chopped); 2 tbsp Lemon juice; 1 tbsp Olive oil; 1 tsp Salt (to taste); 1 pinch Black pepper (freshly ground)

Instructions

Rinse the buckwheat under cold water and cook it in boiling water for about 10 minutes until tender. Drain and let it cool.
In a large bowl, combine the cooled buckwheat, cucumber, tomato, onion, and coriander leaves.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Tips

You can add other vegetables like bell peppers or carrots for extra crunch.
For added protein, consider mixing in cooked chickpeas or beans.