Mexican Quinoa and Buckwheat Salad

As usual, I find that most recipes don't suit.  I usually have to doctor or add something to it to make it tasty and dairy free.

This one is no different.

Here we go!  If you want a really tasty side salad or a burrito filler, this is fantastic.

Ingredients:

1 can of black beans rinsed and drained

1 small can (about 1/3-1/2 cup) of corn

1/2 cup to 2/3 cup of fresh diced tomatoes 

1/2 of a red bell pepper, seeded and diced

2-3 green onions diced

1/2 cup quinoa 

1/2 cup buckwheat (hulled whole)

2-3 tablespoons cumin

2-3 tablespoons coriander

4-5 tablespoons lime juice (however limey you like it)

2-3 teaspoons olive oil (EVOO)

2 cups water

Salt and Pepper to taste

Optional:  1/2 an avocado sliced and tossed in a bit of lime juice and either incorporated or set on top.

Directions:

In 1 small pot cook the quinoa:

1/2 cup quinoa = 1 cup water.  Bring to a boil, reduce and cover.  Simmer until translucent and the germ has spiraled out.  About 15 min.

In 1 small pot cook the buckwheat:

1/2 cup buckwheat = 1 cup boiling water.  First wash the buckwheat in cold water and then add the 1 cup of boiling water to the washed buckwheat.  Cover, reduce heat and simmer for 20 min.  Fluff with fork.

Mix both the quinoa and the buckwheat and set aside to cool.

In a large bowl, mix the 

olive oil, lime juice and spices.  Add then the bell pepper, corn, beans, and green onions.  Mix until well coated.  Then add the quinoa and buckwheat mix.  Mix together well.  Then add the tomatoes.  Fold in.  

There you have it.  It is divine.