Ingredients
- 300g buckwheat
- 8 medium white mushrooms, sliced
- 1 carrot, sliced into rounds
- 1 zucchini, diced
- 2 dry onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 green bell pepper, chopped
- 600ml water
- Salt
- Pepper
- Olive oil
Instructions
- Prepare the Buckwheat
Wash the buckwheat thoroughly and drain well.
In a pot, bring 600ml of water to a boil.
Turn off the heat, add the buckwheat, 2 tablespoons of olive oil, and a pinch of salt.
Cover the pot and let the buckwheat absorb all the water. - Prepare the Vegetables
Wash and cut the vegetables into small pieces.
Heat 2–3 tablespoons of olive oil in a pan and add the vegetables.
Sauté for 5 minutes, then season with salt and pepper.
Cover the pan with a lid and let the vegetables soften in their own steam. - Combine and Serve
Once the buckwheat has absorbed all the water, drain it well to remove any excess moisture.
Place the buckwheat in a bowl or a serving platter.
Spoon the sautéed vegetables over the buckwheat and drizzle with a bit of raw olive oil for extra flavor.
This buckwheat salad with vegetables is a wholesome and colorful dish, perfect as a main meal or a side. Its hearty grains and vibrant vegetables come together in a dish that’s as healthy as it is delicious. Simple, nutritious, and bursting with flavor—your taste buds will thank you!
