Toasted Buckwheat Tabbouleh

1 cup kasha (toasted buckwheat groats)

1 tablespoon olive oil

2 onions, peeled and chopped

1 clove garlic, minced, or to taste

1 cucumber, peeled and diced

¾ cup chopped fresh parsley

6 tablespoons chopped fresh mint

1 lemon, juiced

1 pinch dried mixed herbs

Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.

Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.

Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.