Moroccan Buckwheat Salad

This wonderful salad is composed by what the Russians say brings health and success – buckwheat! My Ukrainian colleague showed me this wonderful grain called “Grechka” (in Russian). She brought me a pack of it to work and since then I am obsessed with it. We tried to use it in some recipes like a mushroom stew, which is not completely done yet though. As I cooked way too much buckwheat, we had leftovers and what can you do better with it than a salad? Researching what I could make I found some Moroccan recipes. The dates are wonderfully sweet, the buckwheat hearty and nutty and the fresh vegetables bring you all the vitamins you need.

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Ingredients

  • 1 cup of buckwheat + 1 tsp of vegan butter for cooking + 1/2 tsp salt
  • 6 dates
  • 1 can of chickpeas
  • 1 small red onion
  • 2 carrots

Dressing

  • juice of half a lemon
  • 1/4 cup olive oil
  • 1 garlic clove
  • 1 tsp cumin

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Recipe 

 

Cover buckwheat in pot with water, add butter (or oil) and salt, then let cook until all the water is soaked up (around 20-30 minutes). Peel the carrots and chop them, do the same with the red onion. Also chop up the dates and mix with the chickpeas. Set the mix aside, peel and press garlic clove and mix all other ingredients for the dressing. When the buckwheat is done let cool down, then add it to the vegetables and sprinkle with dressing.

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