Toasted Buckwheat Tabbouleh

Rinse buckwheat groats. Bring a saucepan of water to a boil sprinkle in the buckwheat groats and simmer until buckwheat is tender about 10 minutes. Drain and cool.

Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent 5 to 8 minutes. Set aside to cool.

Lightly toss cucumber parsley mint lemon juice and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.