Broccoli, Parsley & Pepper Buckwheat Salad


Long time, no post.

Life never seems to settle down and with the long holiday weekend and the gorgeous weather, the LAST thing I’ve wanted to do is be cooped up inside, cooking while the oven roasts me alive. I was content to live off of frozen vegan burgers for the vast majority of the past week, but my body wasn’t loving it. Premade patties and ample amounts of beer were fun for a few days, but now I need to get back in the groove of creating new recipes and blogging more regularly.

This buckwheat salad was actually a big hit at my mom;s birthday party, and I was so pleased with my family’s willingness to try my vegan culinary experiments. I saw a similar recipe for this from The Healthy Foodie, who I adore because she always seems to have the most colorful dishes.

Here’s to getting back on track!

3 cups cooked buckwheat groats

2 cups chopped broccoli

1 1/2 cups chopped red onion

1 cup chopped walnuts

1 yellow bell pepper, chopped

1 cup fresh arugula, chopped

1 cup fresh parsley, chopped

1/2 cup fresh dill, chopped

2 cloves garlic, minced

1 tbsp red wine vinegar

Juice of 1 lemon

1 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

  • Make sure your buckwheat has cooled (mine got a little slimy because I mixed everything together while it was still warm) and mix together all ingredients that’s it!




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