Preparation time: 1 hour
- 1 cup (250 ml cup) beans
- 3 tbsp buckwheat
- 3 tbsp quinoa
- 3 tbsp amaranth
- 1 large bunch of parsley
- 1 bunch green onions
- 5-6 radishes
- 1 large carrot
- salt to taste
- sunflower oil
- zest of one lemon
- 1-2 tbsp freshly squeezed lemon juice
Wash well the buckwheat, amaranth and quinoa. Because of the grain size, wash it through a strainer. Soak the seeds in hot water and leave on a side over the night. Soak the beans from the night before.
On the next day, put the beans to a boil.
Drain fully the water from the grains. Chop the parsley and onion. With a potato peeler, grate the carrots into fine strips. Cut radishes into quarters. Grate lemon zest.
In a deep bowl, combine all ingredients and add the cooked beans. Season with salt, oil and lemon juice. Leave in the fridge for at least one hour before serving. Serve with toasted rye bread and sour cream.
grains » bean
grains » amaranth
grains » quinoa
grains » buckwheat
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