I usually have sandwiches or wraps for lunch and I wanted to try something different.  I came across a recipe and they had used quinoa.  I am not a fan of quinoa so I swapped the quinoa for buckwheat and used egg instead of avocado.  I also added sundried tomato pesto to the dish.

This dish is filling, the buckwheat, black beans and lettuce go well and the egg gives this dish a creamy texture.

Ingredients

125g  canned black beans drained and rinsed.

1/3 cup raw buckwheat

125g lettuce

1 boiled egg

1 tablespoon sundried tomato pesto

salt and pepper ((optional)

Method

Cook buckwheat according to packet instructions.  (See note)

Boil 1 egg.  (See note)

Remove a bowl.  Add chopped lettuce, black beans, buckwheat, pesto and egg.

Note

This dish serves 1

I use the ratio 1:3  – I cup buckwheat and three cups  waters.  Put the buckwheat in boiling water and bring to the boil.  Cover and simmer for thirty minutes.  Drain any excess liquid.

Place one egg in cold water over medium heat.  Bring to the boil, put the heat off and cover for 7 minutes or less depending on how soft you want the egg.

Try these lunch ideas

Buckwheat Salad

Leftover Chicken Salad

Mexican Bowl