Buckwheat With Cucumber And Tomato Recipe

Name: Buckwheat With Cucumber And Tomato
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 1
Cuisine: General
Ingredients: cooked buckwheat: 100g; cucumber slices: 25g; tomato slice: 25g; oil or butter: 10g

cooked buckwheat cucumber slices tomato slice oil or butter gluten free vegan vegetarian weight loss lunch dinner

Buckwheat with Fresh Vegetables

🌎 General: Main Dish

🔥 Calories 155kcal
🍗 Protein 6g
🍚 Carbs 33g
🧈 Fat 1g

🥗 Ingredients:

cooked buckwheat (100g)
cucumber slices (25g)
tomato slice (25g)
oil or butter (10g)

🍳 How to cook (1 serving):

Cooking Time: 20 minutesPreperation Time: 10 minutes

Cook the Buckwheat

1. Rinse the buckwheat thoroughly under cold water. 2. In a medium pot, bring water to a boil and add the buckwheat. Reduce heat to low, cover, and let simmer for 18-20 minutes or until tender. 3. Once cooked, drain any excess water and set aside to cool.

Prepare the Vegetables

1. Wash the cucumber and tomato thoroughly. 2. Slice the cucumber into thin rounds. 3. Cut the tomato into thin slices or wedges, depending on your preference.

Assemble the Dish

1. Place the cooked buckwheat in a serving bowl. 2. Arrange the cucumber slices and tomato slice(s) on top of the buckwheat. 3. Drizzle with a small amount of oil (optional) and season with salt and pepper to taste. 4. Serve immediately, or refrigerate for later.

⭐️ Nutrition facts:

This dish is rich in complex carbohydrates and dietary fiber, making it a satisfying and nutritious choice. Buckwheat is also a good source of protein and contains essential amino acids, making it beneficial for muscle repair and growth. The addition of fresh vegetables enhances the dish with vitamins and minerals.