Quinoa seems to garner the attention of those looking for complete protein in plants, but buckwheat also offers a complete mix of the 9 amino acids we must consume in our food.  Even the lowest amino acid, Tyrosine, listed in Buckwheat still is at 14%.   On top of that, Buckwheat offers a solid source of Magnesium and Manganese among other vitamins and minerals.  Check out a cocoa buckwheat cereal recipe and start your day with a complete protein and complex carbs for all day energy.

Buckwheat can be tricky to prepare.  If you use too much water it will be mushy.  If you don’t use enough water, it will be hard and not edible.  Many sites claim to cook buckwheat in a 3:1 water to buckwheat ratio but 2:1 is probably better.  It’s important that you do not overcook buckwheat either.  I’ve learned quickly with cereals that you shouldn’t put the seeds in before the water is boiling as too long on the heat will also cause mushy buckwheat.

Pairing fats with buckwheat helps liven it up.  Adding oils, butter or cheeses is an easy way to pair fats with the dry buckwheat.  For those who want to stay away from animal and processed fats, avocado, coconut and cacao pair well with the buckwheat.  Add the fats after the Buckwheat is finished cooking while it is still fairly hot.  This will cause the fat source to melt into the Buckwheat.