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Dried Fruit and Goat Cheese Buckwheat Salad
Servings
6
as a side
Author
Sonia! The Healthy Foodie
Ingredients
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
75
g
unripened goat cheese
crumbled
Instructions
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.
Notes
Grain Free, Gluten Free, Vegetarian