30 min
· Serves 2
· Updated March 16, 2026
South First location, 9AM–1PM. See market details →
1 cup buckwheat groats
2 cups boiling water (for soaking) + 2 cups filtered water (for cooking)
2 tablespoons fresh cilantro, minced
2 tablespoons fresh basil, minced
1/4 cup flat-leaf parsley, minced
1 tablespoon fresh mint, minced
1 avocado, pitted and diced
1 cup buckwheat microgreens
1 cup cherry tomatoes, halved
1 tablespoon hemp seeds (optional)
1 tablespoon fresh lemon juice
1/2 teaspoon tamari or Bragg's Liquid Aminos
Sea salt and freshly ground pepper, to taste
Soak buckwheat groats in boiling water for 10 minutes. Drain and rinse under cold water until it runs clear.
Combine rinsed buckwheat and 2 cups filtered water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered 5–7 minutes until tender.
Strain off any excess water; fluff with a fork and transfer to a large bowl.
Add cilantro, basil, parsley, and mint. Toss to combine and season with salt and pepper.
Gently fold in avocado, buckwheat microgreens, cherry tomatoes, hemp seeds, lemon juice, and tamari.
Serve immediately, garnished with extra lemon slices if desired.
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