Buckwheat Salad with Mushrooms and Olives

Preparation Time: 5 mins

Cook Time: 20 mins

Meal: 

Lunch /Dinner 

Servings: 4

Buckwheat salad is a highly underrated ingredient which is brought to life in this hot buckwheat salad with mushrooms and olives. Healthy, gluten-free and vegan.

Keyword: buckwheat, buckwheat groats, buckwheat kasha

Ingredients

• 1 cup buckwheat groats toasted

• 1 tbsp butter (use vegan butter for vegan salad)

• 1 tbsp olive oil

• 8 oz button mushrooms

• 1/2 cup black olives sliced

• 1/4 cup parsley chopped

• 2 cloves of garlic

• ¼ tsp chilli oil

• 1 lemon juice

• Salt to taste

Instructions

1. In a pot combine buckwheat with 2 cups of water, butter, and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.

2. Heat pan over medium-high heat and add olive oil. Add mushrooms and pan fry until lightly browned, about 10-15 minutes.

3. In a large bowl, combine buckwheat with mushrooms, olive, parsley.

4. Make the dressing with olive oil, crushed garlic, chilli oil salt and lime juice

5. Add the dressing to the buckwheat bowl and mix well.

6. You can have it hot or cold.