Roasted Veggie Buckwheat Salad

Ingredients:

• 1 cup Buckwheat

• 1 cup water

• 1 cup vegetable stock

• 1 red pepper

• 1 zuccinni

• 1 cup cherry tomatoes

Dressing

• 1/2 cup olive oil

• 1 minced garlic clove

• 1/2 lemon juiced

• 1/2 lemon zested

• 2 tsp parsley finely chopped

• 2 tsp Italian seasoning

• 2 tsp cilantro finely chopped

Instructions:

1. Preheat the oven to 400 degrees, line a sheet pan with parchment papper. Chop your veggies and add to the pan, mix with olive oil and a light crack of salt & pepper.

2. Mix and bake for 15 minutes or until veggies are tender.

3. Add 1 cup of buckwheat with 1 cup of water and 1 cup of vegetable stock. Simmer until buckwheat has absorbed all the water.

4. To make the dressing add all ingredients into a container and shake well.

5. Once buckwheat and veggies are done add buckwheat to your plate then top with veggies and drizzle dressing on top. Top with feta cheese if you like and enjoy.