Cucumber, Cashew, Quinoa & Buckwheat Salad with Mint

serves 4

2 cups water

1/2 cup quinoa seeds

1/2 cup buckwheat groats

1 1/2 cup cucumber, diced, seeded

1/2 finely diced carrot

1/3 cup sliced green onions

1/4 cup chopped fresh mint

1/4 cup canola oil

2 TBS rice vinegar or white wine vinegar

2 TBS freshly squeezed lime juice

1 tsp maple syrup

salt

1/4 cup toasted salted or unsalted cashews

In a medium saucepan combine the water, quinoa and buckwheat and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from the heat. Fluff with a fork to cool completely.

Place the cooled grains in a medium bowl and add the cucumber, carrot, green onion and mint. In a small bowl, whisk together the oil, vinegar, lime juic, maple syrup and salt. Toss with salad, sprinkle with cashews before serving.