Buckwheat and quail eggs salad

Buckwheat is thought by many to be a grain, but would you know it’s actually a fruit, closely related to rhubarb? It’s naturally gluten-free, has a low GI and is alkaline forming in the body, so it helps to cleanse and detoxify. No wonder your body high-fives you when you eat it.


  • 1 cups buckwheat
  • 3 plum tomatoes or 1 punnet cherry tomatoes
  • 2 tbsp sweet chili sauce
  • 2 tbsp Italian salad dressing
  • 4 tbsp mayonnaise
  • pea shoots
  • 12 quail eggs
  • salt

Bring water and salt to a boil. Add buckwheat, reduce heat, cover and cook until all water has absorbed, about 15 minutes.

Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.

Boil quail eggs and remove the bark.

Chop eggs, tomatoes and pea shoots.


Add eggs, tomatoes, pea shoots and cooled buckwheat to a large mixing bowl. Mix until well combined.

Make sauce. Add 2 table spoons sweet chili sauce, 2 table spoons Italian salad dressing and 4 table spoons mayonnaise. Mix well.


Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.

I served sauce and salad separately, But you can mix them together, then you may need more sauce.


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