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Mediterranean Buckwheat Salad (vegan)
Course
Appetizer, Salad, Side Dish
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Servings
4
Cook Mode
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Gluten-Free. Low-Fat. Delicious.
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Ingredients
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To Cook the Groats
▢
1
cup
buckwheat groats
▢
1 ¾
cup
water
▢
1
tsp
salt
Prepared Vegetables
▢
1
cup
cherry tomatoes halved
▢
1
cup
Persian cucumbers sliced into thin circles
▢
4
small
radish
▢
½
small
red onion, small diced
▢
½
cup
orange bell pepper
▢
½
cup
yellow bell pepper
▢
1
roasted
red pepper
Salad Dressing
▢
⅓
cup
extra virgin olive oil
▢
1
tbsp
pomegranate molasses
▢
1
tbsp
freshly grated lemon zest
▢
juice of half a lemon
▢
⅓
cup
chopped mint
▢
⅓
cup
chopped cilantro
Instructions
Cook the Buckwheat groats
In a saucepan, bring groats and water to a boil. Add salt and cover pot with a lid.
Turn heat to low and cook for about 20 minutes (just like rice).
Remove from heat and let stand for 5 minutes with the lid on.
Once the buckwheat has cooled, transfer to a large bowl and fluff with a fork.
Make the pomegranate dressing
In a mixing bowl add the oil, pomegranate molasses, lemon juice, lemon zest, mint, cilantro, salt and pepper, and mix until well incorporated.
Pour over the cooled buckwheat and gently toss to coat.
Putting in all together
Toss in all the chopped vegetables and mix to combine. Garnish with additional herbs and cherry tomatoes.
Serve immediately.
Equipment
Pot. Knife. Cutting board. Large mixing bowl.
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