Despite its name, buckwheat is not actually a wheat! It’s actually a seed, which is not only gluten-free, but high in protein, fiber and a whole bunch of other nutrients and antioxidants. It has almost a nutty taste to it and is common in Russian, Asian and Mediterranean food. You may see it being used in pancakes a lot, but it is not a grain.

Nora’s grandmother used to make “kasha” with buckwheat seeds, which is also called groats, but it was definitely not vegan or gluten-free. She would fry the kasha in rendered chicken fat with diced onions, chunks of salty meat, pasta and potatoes. It was delicious, but something she cannot actually eat anymore. Nora wanted that same buckwheat flavor that was vegan, gluten-free and healthier all around.

This buckwheat salad is something of a cross between kasha and tabouli (another Mediterranean food).

  • 1 cup buckwheat groats
  • 2 cups water
  • 1 tsp salt
  • 1 tbsp olive oil
  • ½ cup fresh chopped parsley
  • ½ cup sliced greek olives
  • 1 tsp lemon zest
  • 1 can of sliced hearts of palm
  • Anything else you desire such as tomatoes, chopped onions, artichoke hearts, etc.
20-25 minutes
  1. Bring buckwheat oats, 2 cups of water and 1 tsp of salt to a boil.
  2. Simmer until all the water is absorbed, about 15 minutes. Remove from heat and stir in olive oil.
  3. Let buckwheat cool and then add remaining ingredients into a bowl to mix with dressing.
  4. You can chill it or serve at room temperature. Some of Nora’s guests actually enjoy it warmed up.

A easy homemade dressing we made for this delicious salad includes mixing 2 tbsp olive oil, 1 tbsp fresh lemon juice, ½ tsp cumin with salt and pepper to taste. Enjoy!