Toasted buckwheat tabbouleh –Today, I’m excited to share a delightful recipe for Toasted Buckwheat Tabbouleh that is not only healthy but also bursting with fresh flavors. This dish is a wonderful twist on the traditional tabbouleh, swapping out bulgur for toasted buckwheat, making it gluten-free and nutty. Perfect as a vibrant side dish for summer gatherings or a light lunch on its own!
Toasted Buckwheat Tabbouleh
This refreshing salad combines the earthiness of toasted buckwheat with classic tabbouleh ingredients, offering a nutritious and satisfying meal option.
Ingredients
- 1 cup toasted buckwheat
- 2 cups water or vegetable broth
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 large tomato, diced
- 1 small cucumber, diced
- 1/4 red onion, finely chopped
- Juice of 2 lemons
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Start by rinsing the toasted buckwheat under cold water. This helps to remove any dust or impurities.
- In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed buckwheat, reduce the heat to low, and cover. Let it simmer for about 15-20 minutes, or until the buckwheat is tender but still has a slight bite. Once cooked, drain any excess liquid and let it cool.
- In a large mixing bowl, combine the chopped parsley, mint, diced tomato, cucumber, and red onion.
- When the buckwheat has cooled, add it to the bowl of vegetables.
- In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the salad and toss gently to combine.
- Allow the tabbouleh to sit for about 10 minutes before serving. This resting time lets the flavors meld beautifully.
Enjoy your Toasted Buckwheat Tabbouleh as a light meal or a tasty side dish. It’s not only delicious but also packed with nutrients. Perfect for sunny days and warm gatherings!