Chia Seed Oil and Sprouted Buckwheat Salad



For the Cooked Buckwheat:

  • 1 cup of raw buckwheat groats
  • 2 cups of water
  • A pinch of salt (optional)

For the Chia Seed Oil Salad:

  • 1 cup cooked buckwheat groats
  • 2 tablespoons chia seed oil
  • 1 cup mixed fresh vegetables (e.g., cherry tomatoes, cucumbers, bell peppers, and red onion)
  • 1/4 cup fresh herbs (e.g., parsley, mint, or basil)
  • Juice of 1 lemon
  • Salt and pepper to taste


Cook the Buckwheat:

  1. Rinse the raw buckwheat groats under cold running water to remove excess starch and prevent sticking.
  2. In a medium saucepan, combine the rinsed buckwheat groats and 2 cups of water. Add a pinch of salt if desired.
  3. Bring the water to a boil over high heat.
  4. Reduce the heat to low, cover the saucepan, and let the buckwheat simmer for 10-15 minutes, stirring occasionally. It's ready when tender with a slight "bite."
  5. Drain any excess water and fluff the cooked buckwheat with a fork.

Prepare the Chia Seed Oil Salad:

  1. In a large bowl, combine the cooked buckwheat groats, mixed fresh vegetables, and fresh herbs.
  2. Drizzle 2 tablespoons of chia seed oil and squeeze the juice of 1 lemon over the salad.
  3. Gently toss the salad to blend all the ingredients.
  4. Season with salt and pepper to taste.
  5. Allow the flavors to meld for about 10 minutes before serving.

Indulge in this hearty and flavorful fusion, and elevate your culinary experience. It's a wholesome and scrumptious treat for your taste buds! 

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