Buckwheat Tabbouleh
Author: 
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This buckwheat tabbouleh recipe is a tasty one for meal prep or as leftovers! Make this ahead of time for your lunch for the week.
Ingredients
  • 1 cup buckwheat groats
  • 1 cup cherry tomatoes, chopped into quarters
  • 1 mango or 1 cucumber, diced
  • 2 large handfuls fresh parsley, chopped fine
  • 1 large handful fresh mint, chopped fine
  • 1 lemon (juiced and grated)
  • ¼ cup red onion or spring onion, chopped fine
  • 2 garlic cloves, minced
  • 1-2 tablespoons olive oil (optional)
  • salt and pepper to taste
  • ---
  • Optional "Dressing"
  • ¼ - ½ cup hummus
Instructions
  1. Bring 2 cups of water to a boil on medium heat. Add in the buckwheat and cook for 10 minutes with the lid off, until most of the water is absorbed then turn the heat down to low with the lid on for a few more minutes until all the water is gone and the buckwheat is soft. Fluff the buckwheat up with a fork and set to cool while you prepare everything else.
  2. Add the remaining ingredients to a large bowl, transfer the buckwheat to the bowl and toss well until all ingredients are combined
  3. Optional: Mix in hummus before serving.
Recipe by Raw Manda at https://rawmanda.com/buckwheat-tabbouleh/