The benefit of adding buckwheat to this salad is to increase magnesium content, this also gives the salad a deeper more earthy taste.
- 1 cup wild rice
- 1/2 cup raw buckwheat groats
- 3 cups filtered water
- 1/4 cup kalamata olives
- 1/4 cup raw pecans
- 1 small bunch fresh parsley, chopped
- 1 small bunch coriander, finely chopped
- 1 red pepper finely diced
- 1 carrot finely diced
- 1 celery stick finely chopped
- Option to add chickpeas (rinsed from a can is fine)
- Sprinkle salad with goats feta cheese
- 2 tbs olive oil
- 1 tbs fresh squeezed lemon juice
- 1 tsp orange peel (zest)
- 1 tsp agave nectar (optional)
- 1 tsp sea salt
- finely chopped garlic clove
- fresh cracked pepper
Bring the water and wild rice to a boil on the stove top. Add 1 tsp sea salt and cook for 30 minutes. Then add the raw buckwheat groats and cook for another 15 minutes. If there is still water in the pot, remove the lid for the last few minutes so it cooks away. Fluff with a fork and allow to cool.
In a small bowl, combine the olive oil, juice of fresh-squeezed lemon, orange peel (take a cheese grater and grate the outside of an orange), and agave nectar.
Toss with the chilled buckwheat/wild rice mixture, olives, pecan pieces, and fresh chopped herbs, chopped crudités and feta.
Serve on a bed of baby spinach leaves.