Buckwheat Salad

If you are looking for a healthy and delicious salad, try this gluten free salad grain!

Servings: 3-4

Cooking time: 30 min.

Ingredients:

• 1 cup buckwheat groats
• 2 ½ cups water
• 2 cups cooked beetroot
• 1 cup cooked mushrooms
• ½ walnuts
• ½ feta cheese
• 2 cups spinach
• ¼ cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• ½ tsp salt
• ½ tsp ground black pepper

Preparation:

1. Rinse the buckwheat groats and place them in a saucepan with water and salt and bring it to a boil. Reduce the heat to low-medium and simmer for 15 minutes.
2. In a pan heat 2 spoons of olive oil and cook the mushroom.
3. In the meantime, wash the spinach and transfer them into a bowl.
4. Add the walnuts, raisins, feta cheese and olives to the bowl.
5. When the mushrooms are ready, transfer them to the bowl.
6. In a separate small jar, prepare the honey balsamic vinegar, combine the oil, vinegar, honey, salt, and black pepper. Close tightly with lid and shake well to combine.
7. When the buckwheat is ready, taste it, add more salt (if needed) and mix it with the veggies, walnuts and cheese.
8. Pour over the honey balsamic vinegar and mix well. Add more salt if needed.
9. Serve warm or cold.

This is a versatile recipe; you can add or change the ingredients as your preference and the amounts of ingredients can be easily adjusted to your liking.