Buckwheat is a seed that is naturally gluten-free. It has so many health benefits and here are just a few to list:

Help reduce inflammation and lower bad cholesterol
Help reduce blood sugar due to its low glycemic index
Loaded with fiber, great for digestive function
Contains antioxidants that help fight a different type of cancer
High in protein and contains 9 amino acids

This dish is extremely comforting and combines great flavors. The peppers & leek add sweetness, along with the warm spices truly perfect this recipe.

It is a great dish to make if you are meal prepping. It can last a few days in the fridge with no problem.

Also great to feed a crowd because you can easily make a big batch of it.

Ingredients:

1 1/2 cups green buckwheat, washed and drained

2 cups water

1/2 teaspoon salt

2 tablespoons olive oil

3 colorful peppers, red, yellow, orange, chopped into cubes

1 leek, washed and chopped

2 cloves of garlic, minced

1 teaspoon turmeric

1 teaspoon sweet paprika

Dash of cayenne pepper

+salt

+pepper

Directions:

Cook the buckwheat with water and salt until all the water has evaporated. Let it cool down, then fluff it with a fork.

In the meantime add to a nonstick pan, olive oil, peppers, leek, garlic, salt and pepper, sauté for a couple minutes, then add turmeric and sweet paprika, sauté for a minute then lower the heat to simmer, cover with the lid and let it cook for about 15-20 minutes until the peppers are tender. Add the buckwheat, mix, and serve.

Green Buckwheat + Peppers Pilaf