Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.

Nutrition per serving