Toasted Buckwheat Tabbouleh

• 1 cup kasha (toasted buckwheat groats)
• 1 tablespoon olive oil
• 2 onions, peeled and chopped
• 1 clove garlic, minced, or to taste
• 1 cucumber, peeled and diced
• 3/4 cup chopped fresh parsley
• 6 tablespoons chopped fresh mint
• 1 lemon, juiced
• 1 pinch dried mixed herbs

1. Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
2. Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
3. Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

kasha, olive oil, onions, clove garlic, cucumber, parsley, fresh mint, lemon, mixed herbs

Taken from www.allrecipes.com/recipe/228526/toasted-buckwheat-tabbouleh/ (may not work)