Pomegranate, Parsley, and Buckwheat Salad

The earthy taste of buckwheat, the sweetness of pomegranate seeds, and the freshness of parsley come together in this Pomegranate, Parsley, and Buckwheat Salad, which is both tasty and good for you. This salad goes well with any meal.

Ingredients:

• 1 cup buckwheat groats
• 2 cups water
• 1 pomegranate, seeds removed
• 1 bunch fresh parsley, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

Rinse the buckwheat groats under cold water until the water runs clear

In a saucepan, bring 2 cups of water to a boil

Add the rinsed buckwheat groats and reduce heat to low

Cover and simmer for 10-12 minutes or until the buckwheat is tender and the water is absorbed

Remove from heat and let it cool

In a large mixing bowl, combine the cooked and cooled buckwheat, pomegranate seeds, and finely chopped parsley

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper

Drizzle the dressing over the salad ingredients and toss gently to combine

Refrigerate the salad for at least 30 minutes to allow the flavors to meld

Serve chilled and garnish with extra parsley if desired