Egg And Buckwheat Salad Recipe

Step 1: Prepare Buckwheat

Rinse the buckwheat under cold water. In a pot, add 1 cup of buckwheat and 2 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes or until the buckwheat is tender. Drain any excess water and let it cool.

Step 2: Boil Eggs

While the buckwheat is cooking, place 4 eggs in a pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes for hard-boiled eggs. Remove from the pot and place in cold water to cool. Once cooled, peel the eggs and slice them.

Step 3: Prepare Vegetables

Chop 1 cucumber, 1 bell pepper, and 1 red onion into small pieces. Finely chop a handful of fresh parsley.

Step 4: Mix Salad

In a large bowl, combine the cooked buckwheat, sliced eggs, chopped cucumber, bell pepper, red onion, and parsley. Toss gently to mix.

Step 5: Make Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper to taste.

Step 6: Combine and Serve

Pour the dressing over the salad and toss to coat evenly. Serve immediately or refrigerate until ready to serve.