Buckwheat Tabbouleh

I'm finally back in the kitchen! I can remember sitting down with a friend of mine before getting married last year and trying to decide on a hobby for myself. I needed something to keep busy while living away from friends and family in NY but just couldn't think of anything I enjoyed doing. I am so thankful that I found love in cooking/baking! I would have never thought that cooking and baking could make me happy let alone relax me, but they do. I saw this recipe on Angela's blog Oh She Glows a few weeks ago and fell in love with the vibrant colors. I didn't adapt it at all and take zero credit for this wonderful recipe!

Ingredients: (taken from this recipe of Oh She Glows)

• 1 cup raw buckwheat groats
• 4 cups vegetable broth
• 2 cups Italian parsley
• 2 tomatoes, chopped
• 1 carrot, chopped
• 1 cucumber, chopped
• 2 green onions, chopped
• 1 clove garlic, minced
• juice of 1 lemon (2 if you want)
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste

-Bring the vegetable broth to a boil. Once boiling, pour in the cup of buckwheat and simmer for 20 minutes on stove top.

-While buckwheat is simmering, chop all of your veggies.

-After 20 minutes of simmering, drain the buckwheat and combine them with the vegetables in a large bowl. Pour on the lemon and olive oil and mix well.

-Serve with tortillas, bread, hummus, etc.!

This salad is so refreshing! I am excited to eat this for lunch this week. It is easy to make and easy to take on-the-go. Like Angela said, it is perfect for spring.