1. Put the buckwheat and water in a pot and bring to a boil. Turn down to low and simmer. Kasha, which is toasted, will take about 10 minutes to cook, and untoasted buckwheat will take about 30 minutes.
2. As the buckwheat finishes cooking, chop the vegetables and arrange them on plates.
3. Stir the lemon juice and fresh herbs if you're using them into the buckwheat, and spoon onto each salad. Top with a bit of coconut.
Difficulty: ................. beginners
Preparation: ............ about 15 minutes
Servings: ................. 3
* 3/4 cup whole buckwheat, toasted (kasha) or untoasted
* 2 1/2 cups water
* 8 leaves of lettuce, torn
* 1 cup broccoli, chopped
* 1 large tomato, diced
* 2 green onions, chopped
* 1-2 tsp lemon juice
* 1 Tbsp fresh parsley or mint (optional)
* 2 tsp coconut flakes (optional)
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