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.
125g canned black beans drained and rinsed.
1/3 cup raw buckwheat
1 boiled egg
1 tablespoon sundried tomato pesto
salt and pepper ((optional)
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.
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.
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