Buckwheat salad with red bell pepper, cilantro and sliced almonds

Buckwheat salad with cilantro and sliced almonds

Submitted by Kathy Parnay

This salad is so easy to make and delicious as a main course or side salad. Packed with healing nutrients, this recipe is perfect for those following a low glycemic alkaline diet to reverse disease or cancer.


  • 1 1/2 cups uncooked buckwheat
  • 3 cups water
  • 1 cup chopped fresh red bell pepper
  • 1 cup chopped fresh cilantro, tightly packed
  • ½ cup sliced roasted unsalted almonds
  • 1/2 cup frozen peas
  • 1 Tbsp. fresh lemon juice
  • 1 tsp turmeric
  • 1/2 – 1 tsp cumin (dependent on taste preference)
  • 1/2 tsp coriander
  • 1/4 – 1/2 tsp ginger (dependent on taste preference)
  • 1/2 tsp garlic granules or garlic powder
  • Sea salt and cayenne pepper to taste


  1. In a pot, combine buckwheat and water. Cover and bring to a boil over medium high heat. Stir. Lower heat to simmer for 5 minutes, then turn off heat and let sit for 5 minutes more. Drain any excess liquid and rinse buckwheat in a strainer, then transfer to a large salad bowl.
  2. Place the rest of the ingredients in the bowl with the buckwheat and mix well.
  3. Add sea salt and cayenne pepper to taste.
  4. Serve at room temperature.