Buckwheat with Stewed Vegetables

Buckwheat with stewed vegetables is a colorful and vitamin-rich dinner that adds variety to the buckwheat diet. Zucchini, pepper and tomato keep it light and satisfying.

Ingredients

• 70 g buckwheat
• 1 zucchini
• 1 bell pepper
• 1 small onion
• 1 tomato
• 1/2 tsp olive oil
• 200 ml water
• Salt and pepper to taste

Instructions

1. Rinse the buckwheat.
2. Dice the zucchini, bell pepper, onion and tomato.
3. Heat the olive oil in a non-stick pan and saute the onion for 2 minutes.
4. Add the zucchini and bell pepper and cook for 5 minutes.
5. Add the tomato, buckwheat and water.
6. Cover and simmer for 15-18 minutes until the buckwheat is tender.
7. Season with salt and pepper. Serve warm.