This is a quick but helpful entry, because this salad is oh-so-easy and good. I served it yesterday to my pal Rosie who stopped over for dinner.
Buckwheat is actually not a grain; it is a fruit seed, akin to rhubarb. But it is cooked and eaten like a grain. Buckwheat is rich in manganese and magnesium and contains plenty of insoluble fiber. A cup of cooked buckwheat has almost six grams of protein.
I made this salad with cooked buckwheat, but if you have uncooked stuff, just cook it and add the vegetables in the very last minute of cooking.
2 cups cooked buckwheat
3 garlic cloves
4 carrots, grated
2 zuccini or summer squashes, grated (the food processor is truly a great invention)
2-3 tbsp water or vegetable broth
Heat some oil in a wok. Add onions and garlic and sautee for a while. Add the grated carrots and zuccinis, and sautee for about five minutes, adding broth if stuff sticks to the wok too much. Then, add buckwheat and mix well together in the wok, adding more broth if necessary. Enjoy.