• 1 cup kasha (toasted buckwheat groats)
  • 1 tablespoon olive oil
  • 2onions, peeled and chopped
  • 1 clove garlic, minced, or to taste
  • 1cucumber, peeled and diced
  • ¾ cup chopped fresh parsley
  • 6 tablespoons chopped fresh mint
  • 1lemon, juiced
  • 1 pinch dried mixed herbs
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

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