Roasted Buckwheat With Peppers And Carrots Salad

Ingredients:

3 large carrots, chopped

1 green pepper, chopped

½ cup diced red peppers

1 yellow pepper, diced

1 cup chopped cauliflower

½ cup chopped onion

1 tbsp diced garlic (optional)

Salt, pepper to taste

2 tbsp olive oil or coconut oil

2 tbsp freshly squeezed lemon juice

2 cups of roasted buckwheat

 

Directions: Place in a stainless steel pot 2 cups of buckwheat and stir for 20 minutes on low to medium heat. Wash and chop all veggies. Combine in a serving bowl the veggies, buckwheat and the seasoning. Drizzle the oil and lemon juice. Serve either as a side dish or as a main course.  

Note: You could add fresh parsley, dill, cilantro or mint as desired. It would be great if all the ingredients are organic.