Mediterranean Buckwheat Salad

Adapted from edenfoods.com

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• 1 cup buckwheat, rinsed
• 2 cups water
• 2 cloves garlic, finely minced
• Handful of mint leaves, minced
• 2 cups fresh parsley, minced
• 2 medium tomatoes, diced
• 1 small cucumber, quartered
• 1/2 cup green onions, finely chopped
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 teaspoon fine sea salt
• Whole romaine lettuce leaves, for serving

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1. Rinse buckwheat and cook per package directions.
2. Drain and add to large bowl. Allow to cool.
3. Add all remaining ingredients and toss to mix thoroughly.
4. Refrigerate for 30 minutes. Serve over a bed of romaine lettuce leaves.