Ingredients
- 1. A portion of clear water,
- 2. A measure of buckwheat groats,
- 3. A petite avocado stripped, pitted, and cubed,
- 4. Five juicy cherry tomatoes, diced,
- 5. The juice of a lime,
- 6. Two spoons of thinly sliced red onion,
- 7. A spoon and a half of high-quality olive oil,
- 8. A spoon of freshly chopped flat-leaf parsley,
- 9. A sprinkle of fennel seeds,
- 10. A dash of cayenne pepper,
- 11. A pinch of freshly ground assorted peppercorns,
- 12. A quarter cup of crumbled soft goat cheese.
Step 1
In a saucepan, bring a mixture of water and buckwheat to a delightful boil. Once bubbling, lower the heat to a cozy medium-low setting, cover the pan, and let it simmer until the buckwheat reaches that perfect balance of firmness and tenderness, which usually takes around 8 minutes. Afterward, give the buckwheat a refreshing rinse under cold water and let it drain gracefully.
Step 2
In a large bowl, whisk together the creamy avocado, juicy cherry tomatoes, zesty lime juice, tangy red onion, flavorful olive oil, fragrant parsley, aromatic fennel seed, a hint of cayenne pepper, and a medley of mixed peppers until all the flavors harmonize beautifully. Gently fold in the cooked buckwheat groats, ensuring they are coated with the tasty mixture. Finally, crown this vibrant dish with crumbled goat cheese for an added touch of richness.
Extra Tips & Suggestions
- 1. Keep your buckwheat in an airtight container in a cool, dry place to maintain its freshness and prevent it from going rancid.
- 2. Store your avocados on the counter until they ripen, then move them to the refrigerator to slow down the ripening process and extend their shelf life.
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