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serves 1, gf, df, ve option
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40g buckwheat groats
20g red onion, chopped
20g celery, chopped
20g kale
half a tin/carton of black beans or 40g soaked
a handful of chopped coriander
1 teaspoon smoked paprika
1 teaspoon cumin
squeeze of lime
1 tablespoon olive oil
optional boiled/poached egg
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optional guacamole on the side:
1/2 avocado
5 grams chopped red onion
1 tablespoon chopped coriander
squeeze of lime
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method
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cook the buckwheat in a saucepan (ratio of 1:2, buckwheat:water) for 15 minutes with the lid on (stir occasionally)
gently fry the onion and celery in the oil for 5 minutes
add spices and cook for a further 2 minutes, stirring
add the buckwheat, black beans and kale to the celery and onion, stir and cook for a further 3-5 minutes add a splash of water if needed to stop any sticking
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if adding egg, begin to cook so it is ready to serve with the gallo pinto
serve in bowls, add the coriander and squeeze a generous amount of lime and season!
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to make the guacamole, simply smash up the avocado, add the onion and coriander, stir and squeeze some lime over and mix it in
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