Quinoa Buckwheat Salad with Cucumbers, Tomatoes, Bell Peppers and Fresh Mozarella
Recipe type: Main, Side, Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious whole-grain gluten-free salad made with quinoa, buckwheat and fresh veggies.
  • ½ cup organic quinoa
  • ½ cup organic buckwheat groats (or kasha, which are toasted buckwheat groats)
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, diced
  • 3 green onions, thinly sliced (green and white parts)
  • 4 oz. fresh mozzarella, diced (can use feta or your favorite cheese)
  • 1 small handful of fresh basil, thinly sliced (or chiffonade)
  • juice of 1 lemon
  • a few tablespoons extra virgin olive oil
  • salt and pepper, to taste
  1. Toast quinoa and buckwheat in a dry, clean sauce pan until the kernels turn golden and smell toasty. Add 2 cups water and season with salt. Cover and reduce heat to a low simmer. Cook for about 20 minutes or until cooked. (It will be done when the kernals have doubled in size and the quinoa turns sort of transparent.)
  2. Let the quinoa and buckwheat cool to room temperature. Mix the vegetables together in a serving bowl. Add the quinoa and buckwheat and toss. Just before serving, add the diced mozzarella, basil, lemon juice and olive oil. Taste and season with salt and pepper.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2012/08/quinoa-buckwheat-salad-with-cucumbers.html