Lunch Recipe

Best Buckwheat Salad

Delicious and nutritious.

INGRIDIENT

2 cups water

1 cup buckwheat

1 lime, juiced

1 red onion, chopped

1 tomato, chopped

½ cup chopped pitted Kalamata olives

1 bunch fresh mint, chopped

½ bunch fresh dill, chopped

2 tablespoons olive oil

1 tablespoon rice wine vinegar

1 teaspoon ground cumin

salt and ground black pepper to taste

⅓ cup feta cheese

DIRECTION

Step: 1

Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.

Step: 2

Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

NUTRITION FACT

Per Serving: 224 calories; protein 6.8g; carbohydrates 25.6g; fat 11.7g; cholesterol 12.5mg; sodium 372.6mg.

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