Popular Conditions & Diets
Ingredients
13
Time
20m
Serves
4
Recipe by Megan Horsley
Ingredients
13
Time
20m
Serves
4
1 cup
Buckwheat Groats
2 cups
Filtered Water
2 cups
Himalayan Salt
1/4 cup
Red Onion
sliced thin
1/3 cup
Extra-Virgin Olive Oil
3 Tbsp
Lemon Juice
Lunch
Gluten-Free
Quick Meal
Side
1 Tbsp
Maple Syrup
6 Cups
Baby Arugula
2 Tbsp
Fresh Mint
finely chopped
2 Tbsp
Fresh Basil
finely chopped
1
Gala Apple
diced
2 Tbsp
Hemp Hearts
2 Tbsp
Pumpkin Seeds
1
COOK: the buckwheat groats with 2 cups of water and ¼ tsp of salt. Bring to a boil and simmer, covered for 10 minutes or until tender. Rinse the buckwheat with cold water and set it aside.
2
WHISK: the olive oil, lemon juice, ¼ tsp of salt and maple syrup together. Add the sliced red onion and let sit for about 10 minutes. This process softens the onion while flavouring the dressing.
3
TOSS: the remaining ingredients together with the buckwheat and dressing, including the onions.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
