Type what you have

Ingredients

• ✓ buckwheat
• barley
• chicken breast
• grape
• belgian endive
• green onion
• cranberry
• parsley
• mint
• olive oil
• lemon
• honey
• salt
• black pepper

Instructions

1. 1 Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

By Diana Moutsopoulos

Ingredients

• ✓ buckwheat
• water
• lime
• red onion
• tomato
• kalamata olive
• mint
• dill
• olive oil
• rice wine vinegar
• cumin
• salt
• black pepper
• feta cheese

Instructions

1. 1 Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
2. 2 Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

By souplover Sue

Ingredients

• ✓ buckwheat
• hemp seed heart
• almond
• coconut flakes
• chia seed
• cacao nib
• almond butter
• sugar
• honey
• salt
• dark chocolate chip
• almond butter

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper.
2. 2 Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
3. 3 Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
4. 4 Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
5. 5 Refrigerate until firm, about 1 hour. Cut into bars.

By my2peaches

Ingredients

• ✓ buckwheat
• water
• salt
• summer squash
• chickpea
• walnut
• parmesan cheese
• lemon
• parsley
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
2. 2 Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

By Sunaina