Buckwheat Salad
This colorful and flavorful buckwheat stir-fry is a delightful medley of fresh veggies and perfectly cooked buckwheat, creating a dish that is both satisfying and nutritious. The combination of peppers, zucchini, and carrots, sautéed with aromatic garlic and onions, brings out a harmonious blend of flavors that will surely tantalize your taste buds. Give this recipe a try for a wholesome and delicious meal that will be a hit at your dinner table!
— Constant Cookbook
Ingredients
- 1 Tbsp Veg Oil
- 1 Cup Buckwheat
- 1 Small Green Pepper
- 1 Small Red Pepper
- 1 Small Yellow Pepper
- 1 Medium Zucchini
- 1 Medium Carrot
- 1 Red Chilli
- Salt and Pepper (for taste)
- Garlic and Onion ( optional)
Instructions
- Cooking Buckwheat : Boil water in a sauce pan. Roast the buckwheat over until brownish, let it cool before transferring in to boiling water. Cook for approximately 5 mins or tender /cooked.
- Chop all vegetables.
- In a different sauce pan, heat the oil and add in chopped garlic and onion followed by chilli.
- Add in chopped Zucchini, pepper and carrot. Stir well. Add salt and pepper to taste.
- Stir in cooked buckwheat.
Yield
Serves 3
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