Gluten-Free Buckwheat Tabbouleh
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This gluten-free version of a traditional tabbouleh is terrific on its own, or add grilled chicken or lamb for a heartier dinner. This dish keeps well and is still good after a day or two.
Ingredients
  • 1 cup buckwheat
  • 3-4 Persian cucumbers, diced (no need to peel)
  • 1 pound small heirloom tomatoes, chopped
  • 1 bunch green onions, whites and tender greens, chopped
  • 1 bunch parsley, chopped
  • 1 bunch mint, chopped
  • 1 garlic clove, minced
  • Zest and juice of one lemon
  • ½ to ¾ cup extra virgin olive oil
  • 2 teaspoons Kosher salt
Instructions
  1. Boil 2 cups water in a medium saucepan. Rinse and drain the buckwheat. When the water boils, add the buckwheat, reduce heat to medium-low, cover and simmer for 20 minutes, or until the water is absorbed into the buckwheat, stirring occasionally.
  2. Combine the remaining ingredients in a large bowl.
  3. Once the buckwheat has cooked, fluff with a fork and add to the vegetables.
  4. Chill for 2-3 hours before serving.
Notes
Adapted from a recipe by Eden Foods.
Recipe by The California Table at http://thecaliforniatable.com/recipe-gluten-free-buckwheat-tabbouleh/