Have I told you just how much I’d been loving on buckwheat lately?
Right, of course I told you. 😉
I’d even told you how I’d have a second buckwheat salad recipe for you, right after I gave you this first one the other day…
I think I also told you that this new one here was even better than the last…
Well, if I hadn’t told you, I’m telling you now.
You see, this year for Easter, we were invited to my mom’s new boyfriend’s family reunion and we were asked to each contribute a dish. I soooooo love these kinds of family gathering. You get to taste a little bit of what everyone sort of is about. You get to learn about people, and you get to try a whole bunch of new things.
Such as buckwheat groats, for some…
For the occasion, being the “weird healthy kiddo” that I am, I’d been asked to bring 2 of my “unusual” salads. I chose to bring my “Grain Free Tabouleh” as well as another cold salad which would contain buckwheat groats as the main ingredient.
At the time I made that decision, I had no idea what would actually go in said salad. All I knew is I wanted people to discover this wonderful and unknown ingredient that is buckwheat in its groat form.
In fact, I didn’t even know what would go in that salad until I actually started making it.
It was a case of opening up the fridge and cupboards, grabbing this, grabbing that, and yelling over my shoulder to my daughter who was in her bedroom: “Say, what would you say to adding such and such to that salad? Yay or nay?”
To be honest, I hadn’t even initially planned on taking pictures of that one. Or on writing down the recipe, for that matter. I mean, I’d JUST been making a buckwheat groats salad. Surely, I didn’t need to log a second one now, did I?
But then I tasted it!
Oh . My . God. I immediately reached for my trusty pen and notebook and started recapping all of what had gone in the making of this magnificent creation! I was not going to let that one be forgotten. It was way too delicious for that.
Granted, you all know how much of a fan of the savory sweet combo I can be. But this salad… You get tons of sweet dried fruits, crunchy nuts, creamy nutty buckwheat and tangy goat cheese with every single bite. I could’ve eaten it without end; I just didn’t want to stop.
I wasn’t quite sure whether it was dessert or side or even main dish. All I knew is it was sooooooo delicious and my taste buds were in heaven. For a change.
You know what? I think that my taste buds are VERY happy to be attached to MY tongue. They get to visit heaven so very often.
And they’re pretty thankful for that!
- 1½ cup buckwheat groats
- 3 cups water
- ¾ tsp salt
- 1 celery rib, finely chopped
- ½ chayotte, finely diced
- 1 large endive, shredded
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ cup hazelnuts, chopped
- ½ cup dried apricots, chopped
- ½ cup dried prunes, chopped
- ½ cup dried cranberries
- juice of 1 lime
- 2 tbsp white wine vinegar
- ½ tsp salt
- ½ tsp black pepper
- 1 vanilla pod, seeds scraped (or 1 tsp pure vanilla extract)
- 1 tbsp olive oil
- 75g unripened goat cheese, crumbled
- In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
- Remove lid and allow to cool for at least 60 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
- Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix to combine.
- Serve immediately or refrigerate for a few hours (preferably overnight) to allow for flavors to develop.