I’ve been cooking so much and posting so little. It’s a serious shame – look at some of the amazing things coming out of my kitchen!
Yogurt and spelt flour biscuits…
Avocado with seeds and cumin…
Mango with sweet sticky rice…
Broiled rainbow trout…
Tomato and wheat germ soup…
Blackened salmon with black bean salad…
Also, look at my cute husband! This mural is splashed across a building near our house, so we pass it often. We call it our favorite mural.
And finally, the title of this post… buckwheat groat “taco salad”! Like I mentioned in my last post, I’ve been loving buckwheat as of late. The groats are just as good as the flour and cook up super easy.
Buckwheat is actually not related to wheat at all. It has a really unique flavor unlike other grains or rice. It’s almost sweet. The “groat” part of the equation refers to the fact that the grain is whole and that it has not been stripped of the bran, endosperm, or germ. So basically, the grain contains all the great nutrition it was “born” with.
Buckwheat Groat “Taco Salad”
1 cup uncooked buckwheat groats
assortment of veggies – I had a red pepper, onion, broccoli, and zucchini
2 teaspoons cumin
1 teaspoon granulated garlic
dash of cayenne pepper
3 tablespoons olive oil
juice of 1 lemon
salt and pepper, to taste
Cook the buckwheat groats like you would rice; use 2 cups of water for 1 cup of groats.
Heat the oven to 400 and coat the veggies in olive oil and salt and pepper. I chose not to roast the zucchini and left it raw, but the pepper, broccoli, and onion were all roasted. Dice the avocado and set aside.
When all the components are ready, mix together with the olive oil, lemon juice, and seasonings. Top with feta cheese and a glob of greek yogurt.