Chef: Jessica Meyer Altman; Garden Fresh Foodie
Makes: 6-8 Servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
- 1 c raw buckwheat groats (or could use 1 c quinoa, soaked for 4 hours and drained before cooking)
- 3 T fresh lemon juice (zest it first)
- 1 t lemon zest
- ¾ c chopped parsley
- ¼ c minced red onion or ½ c chopped scallions
- 1 c diced heirloom tomatoes
- 1 c diced cucumber
- 1 ½-2 T fresh dill, or 1 ½ t dried (fresh is SOOO much better)
- Dash cayenne
- 1/3 c pumpkin seeds (or could do toasted pine nuts) (PP would not use seeds or pine nuts)
- Salt & pepper to taste
- Place a pot filled with about 2 quarts of water, a pinch of salt, and buckwheat in a pan and bring to a boil. Reduce and simmer for 12 minutes (or until grains are soft but not mushy). Drain and let cool.
- Add in remainder of ingredients. Salt and pepper to taste. If not serving right away, add pumpkin seeds or pine nuts right before, so that they keep their crunch.
- Serve with falafel, chipotle hummus, or any number of dishes.
Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com