Indian-Style Buckwheat Salad
A simple, healthy and gluten-free buckwheat salad with Indian-style vegetables and lemon dressing — ready in under 30 minutes.
Ingredients
Equipment
Method
- Rinse buckwheat groats thoroughly under running water to remove any dust or bitterness.
- In a saucepan, add rinsed buckwheat and 1 cup water. Bring to a boil, then reduce to simmer, cover and cook for 10-12 minutes until water is absorbed and buckwheat is soft. Turn off heat and let it rest covered for 5 minutes. Then fluff with a fork and allow to cool a bit.
- In a mixing bowl, combine chopped capsicum, grated carrot, chopped cucumber, halved tomatoes and chopped coriander leaves.
- Add cooled buckwheat to the vegetables in the bowl and mix gently.
- In a small bowl, whisk together olive oil, lemon juice, roasted cumin powder, salt and black pepper to make the dressing.
- Pour dressing over the buckwheat-vegetable mixture. Toss gently to coat everything evenly.
- Taste and adjust salt or lemon juice if needed. Serve immediately or chilled as a light meal or side salad.
Notes
You can add boiled chickpeas or paneer cubes to increase protein. Instead of capsicum or carrot, seasonal vegetables like grated beetroot or diced bell pepper work well too.