½ cup (120g) of buckwheat (use certified gluten-free if allergic)
1 teaspoon of apple cider vinegar
9 - 10 mushrooms (ca. 125g)
3 large handful of baby spinach
10 cherry tomatoes
½ broccoli
1 tablespoon of native coconut oil or extra-virgin olive oil
1 garlic clove (optional)
a pinch of chili flakes
For the dressing:
2 tablespoons of maple syrup or honey
2 tablespoons of tahini
2 tablespoons of tamari (or soy sauce)
the juice of ½ lemon
Instructions
Place the buckwheat into a pot and cover it with 2 cups (500ml) of water and one teaspoon of apple cider vinegar. Bring to a boil on high heat, then lower the heat and let it simmer for 12 - 15 Minutes.
In the meantime, wash the vegetables. Cut the mushrooms into thin slices, cut the tomatoes in half, and the broccoli into bite-sized pieces.