Vegan Buckwheat Salad

How to cook buckwheat:

1. Cook: Bring the vegetable broth to a boil. Add the rinsed buckwheat groats, cover the saucepan with a tight-fitting lid and simmer on low heat until the buckwheat is done to your liking, more or less 10 minutes (Note 1 - Important!).1 ⅓ cup vegetable broth/ 325 g + 6 oz buckwheat groats/ 170 g
2. Drain the buckwheat well if there is still liquid left in the pan. Then, transfer the buckwheat to a large bowl and leave to cool.

Dressing:

1. Combine: Finely grate the garlic cloves and place them in a small bowl. Add the olive oil, brown sugar, about ¾ of the freshly squeezed lemon juice, chili flakes, ground cumin, ground coriander, some salt, and pepper. Stir well. Adjust the taste with more sugar, lemon juice, and salt if necessary. The dressing should taste sweet and very lemony; the flavors should be intense.2 garlic cloves + 2 tablespoons olive oil + 1 ½ tablespoons brown sugar + juice of 1 lemon + ½ teaspoons red chili flakes + ¼ teaspoon ground cumin + ¼ teaspoon ground coriander
2. Salad: Grate the carrots on the large holes of a grater box. Cut the scallions into fine rings. Chop the parsley, including most of the stems (only discard the lower, thicker parts of the stems). Add the vegetables and the parsley to the buckwheat bowl.2 medium carrots + 3 medium scallions + 1 bunch of parsley
3. Combine: Pour the dressing over the salad and stir well. Adjust the taste again. Serve immediately or refrigerate until ready to serve.fine sea salt and black pepper