serves 1, gf, df, ve option
40g buckwheat groats
20g red onion, chopped
20g celery, chopped
20g kale
half a tin/carton of black beans or 40g soaked
a handful of chopped coriander
1 teaspoon smoked paprika
1 teaspoon cumin
squeeze of lime
1 tablespoon olive oil
optional boiled/poached egg
optional guacamole on the side:
1/2 avocado
5 grams chopped red onion
1 tablespoon chopped coriander
squeeze of lime
method
cook the buckwheat in a saucepan (ratio of 1:2, buckwheat:water) for 15 minutes with the lid on (stir occasionally)
gently fry the onion and celery in the oil for 5 minutes
add spices and cook for a further 2 minutes, stirring
add the buckwheat, black beans and kale to the celery and onion, stir and cook for a further 3-5 minutes add a splash of water if needed to stop any sticking
if adding egg, begin to cook so it is ready to serve with the gallo pinto
serve in bowls, add the coriander and squeeze a generous amount of lime and season!
to make the guacamole, simply smash up the avocado, add the onion and coriander, stir and squeeze some lime over and mix it in