This is a really delicious light refreshing Salad with plenty of crunch.
I accompanied this with lightly pan-fried Snapper dusted in Gluten Free Flour.
With the combination of Buckwheat and Quinoa you are reaping all the benefits of essential Amino Acids, Nutrients, and Antioxidants which supports good health all in one meal. Isn’t that what we are all trying to achieve for ourselves and our Families.
You can simmer the Buckwheat and Quinoa in plain water if you wish but by adding stock this really boosts the flavour of the dish. Also when buying stocks try to buy the salt reduced stocks as to help reduce our daily salt intake.
Buckwheat and Quinoa Salad
- 2 cup Vegetable Stock
- 1 cup Buckwheat
- 1/4 cup Quinoa
- 1/4 cup Red Quinoa
- 1/2 Cucumber sliced and cubed
- 2 Tomatoes, sliced and cubed
- 2 Spring Onions, sliced
- 1 tablespoon Italian Parsley, chopped
- 2 tablespoons Curly Parsley, chopped
- 1 tablespoon Coriander, chopped
- 1 tablespoon Virgin Olive Oil
- 1 tablespoon Lemon Juice
Place the Buckwheat and Quinoa into a sieve and rinse under the tap with cold water then drain.
Tip into a medium sized pot and pour over the Vegetable Stock to just cover.
Bring to a gentle boil then simmer slowly until all the liquid as evaporated.
Take off heat and let go cold.
Wash, slice and cube the Cucumber and Tomato, place into a big bowl.
Slice the Spring Onions and add to the bowl.
Add chopped Parsley and Coriander.
Mix these ingredients lightly together then add the Buckwheat and Quinoa.
Season with salt, add Lemon Juice and Oil, stir again.
Arrange onto a Serving Platter or Plate.
- grated Rind of 1/2 Lemon
- 1/2 cup plain Greek Yoghurt
- 1 teaspoon Lemon Juice
- pinch of Ground Cumin
Combine all these ingredients together and pour into a dish or just pour over the Salad on the Platter just before serving.