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Mexican style buckwheat salad

This Mexican style buckwheat salad is a healthy, vegan, gluten-free, high-fiber dish so perfect for those who follow a wholesome or "free-from" diet. For a less spicy version use tomato purée instead of chipotle paste.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup buckwheat
  • 2 cups chicken or vegetable stock
  • 4 salad onions
  • ½ red bell pepper
  • 1 avocado
  • 2 tomatoes or handful of cherry tomatoes
  • 1 garlic clove minced (optional)
  • 1 tin black beans drained
  • 1 small bunch coriander or parsley leaves
  • Jalapeno pepper slices chopped (optional)
  • For the dressing:
  • 1 Tbsp olive oil
  • Juice of 1 lime
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tsp chipotle paste optional
  • 1 tsp tomato purée

Method
 

  1. Put the buckwheat and stock in a pan. Bring to the boil and cook for about 20 minutes until water has absorbed. Put a lid on and rest for 10 minutes.
  2. In a small bowl, mix the olive oil, lime juice, paprika, cumin, chipotle paste and tomato purée.
  3. Transfer the buckwheat to a serving bowl and add the dressing and garlic, if used, then mix well. Taste and adjust the seasoning.
  4. Cut the salad onion, red pepper, avocado, tomatoes into small cubes. Add these to the buckwheat, together with the drained beans & chopped herbs, then toss gently.
  5. Serve with Jalapeno slices if you like the heat.