Buckwheat Arugula Salad

Name: Buckwheat Arugula Salad
Cook time: 20
Ingredients: 1 cup Buckwheat Groats; 2 cups Filtered Water; 2 cups Himalayan Salt; 1/4 cup Red Onion; 1/3 cup Extra-Virgin Olive Oil; 3 Tbsp Lemon Juice; 1 Tbsp Maple Syrup; 6 Cups Baby Arugula; 2 Tbsp Fresh Mint; 2 Tbsp Fresh Basil; 1 null Gala Apple; 2 Tbsp Hemp Hearts; 2 Tbsp Pumpkin Seeds

Recipe by Megan Horsley

Ingredients

Cook Time

20m

Prep Time

Ingredients

Serves 04

If you’re in need of a quick and easy blood-sugar balancing salad with some heft, look no further. The main star ingredient in this recipe is buckwheat, which is a gluten-free, high-fibre and grain-like seed with a slightly nutty flavour. Bring this allergen-friendly salad to your next get-together for an easy side to share.

Instructions

1
COOK: the buckwheat groats with 2 cups of water and ¼ tsp of salt. Bring to a boil and simmer, covered for 10 minutes or until tender. Rinse the buckwheat with cold water and set it aside.
2
WHISK: the olive oil, lemon juice, ¼ tsp of salt and maple syrup together. Add the sliced red onion and let sit for about 10 minutes. This process softens the onion while flavouring the dressing.
3
TOSS: the remaining ingredients together with the buckwheat and dressing, including the onions.

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