PFMs in the Kitchen: Buckwheat Tabbouleh Wraps

With Labor Day around the corner, I'm taking full advantage of all those fresh herbs, tomatoes, and cucumbers that are still overflowing in my garden. Buckwheat Tabbouleh might be my favorite light dinner/bring-to-work-for-lunch-the-next-day. Perfect for summertime, this dish is both gluten-free and vegan...and it's a breeze to make, so I hope you try it! Eaten on it's own, or combined in a wrap with a generous amount of guacamole- ridiculously good. So good in fact, that we ate it too quickly and forgot to take pics of the whole shebang...but trust me there was originally a tortilla and guacamole involved. This classic Middle Eastern salad is best served at room temperature. Serves 4-6. 

For the Tabbouleh you need:

1 cup organic Buckwheat

2 tbsp chopped fresh mint

2 tbsp chopped fresh flat leaf parsley (I used oregano, but wasn't loving the flavor)

2 shallots, chopped fine

1 cucumber, diced

1-2 tomatoes, diced

1/4 cup extra virgin olive oil

juice of 1 large lemon

sea salt and ground pepper

4 gluten-free brown rice tortillas, to serve (I like Trader Joe's)

For the Guacamole you need:

1 ripe avocado

1/2 fresh Serrano pepper, seeded and sliced

2 tbsp lemon juice

1 garlic clove, crushed

1 tomato, finely diced

How to:

Cook the Buckwheat according to package instructions. Transfer into a large heatproof bowl when done. Add the mint, parsley, shallots, cucumber, and tomatoes and mix thoroughly. Blend the olive oil and lemon juice together, then pour over the tabbouleh. Season and toss to mix. Chill for at least 30 minutes to allow the flavors to blend.

To make the guacamole, just scoop out the avocado into a bowl. Add the lemon juice, pepper, and garlic. Season to taste and mash with a fork to get a chunky consistency. Stir in the tomato.

Warm the tortillas in a dry frying pan, and serve either flat, folded, or rolled up with the tabbouleh and guacamole. When I'm bringing these with me to work for lunch, I just keep everything separate (wraps, guac, salad) until I'm ready to eat. The tabbouleh tastes even better the next day! xoxo Becca