Dried Fruit and Goat Cheese Buckwheat Salad

I came across this awesome recipe from the Healthy Foodie.  The buckwheat can be served cooled or slightly warmed.  And best of all, this recipe is gluten free!

Buckwheat is great substitute for gluten grains.  Buckwheat is high in magnesium, which helps relax smooth muscles such as blood vessels.  In fact, diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure.  Buckwheat is also associated with better blood sugar control and is helpful in the management of diabetes.

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• 1½ cup buckwheat groats
• 3 cups water
• ¾ tsp salt
• 1 celery rib, finely chopped
• 1 large endive, shredded
• ½ cup fresh parsley, finely chopped
• ¼ cup fresh mint, finely chopped
• ½ cup hazelnuts, chopped
• ½ cup dried apricots, chopped
• ½ cup dried prunes, chopped
• ½ cup dried cranberries
• juice of 1 lime
• 2 tbsp white wine vinegar
• ½ tsp salt
• ½ tsp black pepper
• 1 vanilla pod, seeds scraped (or 1 tsp pure vanilla extract)
• 1 tbsp olive oil
• 75g unripened goat cheese, crumbled

INSTRUCTIONS

1. In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
2. Remove lid and allow to cool for at least 60 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
3. Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix to combine.
4. Serve immediately or refrigerate for a few hours (preferably overnight) to allow for flavors to develop.