How to make
The buckwheat is washed, covered with water and left for a short time.
Baby spinach is washed and strained and roughly chopped. Clean the onion and garlic and finely chop them.
Heat oil in a pan, stew the onion and garlic. Sprinkle with half a spoonful of salt, stir and after 1-2 minutes add chopped spinach to soften.
Strain the buckwheat and add it to the pan, add canned diced tomatoes and cover with water.
Cook over medium heat until the water is absorbed, by stirring.
When the water boils and the buckwheat grains soften, it's ready - it took mine 15-20 minutes.
Serve the buckwheat salad on a plate and enjoy.
This warm buckwheat and spinach salad is very, very tasty and healthy!
You eat and want more!
