Rinse buckwheat and ensure there are no small stones in with the buckwheat.
Boil 1 cup of buckwheat or quinoa for 10 minutes in the base of a steamer with chopped broccoli steaming on top.
Remove saucepan from stove and drain excess water, place lid back on and let sit on bench for a minute or two.
Place buckwheat or quinoa in a bowl and add broccoli along with one chopped tomato and one chopped avocado. Season with olive oil, macadamia oil, avocado oil (or a combination) lemon juice, salt and Mexican chilli or any other combination of herbs or spices.
- 1cup Buckwheat
- 1 avocado
- 1 med-large tomato
- 1 small head of broccoli
- 1 tbl olive oil
- 1 tbl macadamia oil
- 2 tsp lemon juice
- 1 tsp herbamare salt
- Sea salt
- ½ tsp Mexican chilli spice (by Masterfoods)
Variation: Quinoa can be used in place of buckwheat although buckwheat is more alkalising.