Buckwheat Salad With Scrambled Eggs And Vegetables Recipe

Cook buckwheat

Begin by cooking the buckwheat according to the package instructions. Once cooked, set aside to cool.

Prepare scrambled eggs

While the buckwheat is cooking, whisk together 2 large eggs in a bowl. Heat a non-stick skillet over medium heat and pour in the eggs. Scramble the eggs until fully cooked, then set aside to cool.

Chop vegetables

Wash and prepare the vegetables. Spinach should be rinsed and roughly chopped, cucumber should be sliced thinly, and tomato should be cut into small pieces.

Make dressing

In a small bowl, combine 1 tablespoon of olive oil with a pinch of salt and pepper, whisking together to create a simple dressing.

Assemble salad

In a large bowl, combine the cooled buckwheat, scrambled eggs, chopped spinach, sliced cucumber, and tomato pieces. Drizzle the dressing over the salad and toss gently to combine.

Serve

Finish by sprinkling the salad with sesame seeds. Season with additional salt and pepper to taste. Serve the salad immediately, or chill in the refrigerator before serving for a refreshing meal.