In a 2-quart stockpot, heat the water to boiling. Add the buckwheat, reduce to a simmer, and cook uncovered for approximately 20 minutes, or until the buckwheat is tender and all water is absorbed.

Add the buckwheat to a mixing bowl, fluff and allow to cool. In a large bowl, whisk together the lemon juice, tahini, oil, garlic, and cumin. If the tahini will not mix to a smooth consistency, use a handheld immersion blender or add 2 tbsp of warm water.

Pour the dressing over the buckwheat and toss well. Add the parsley, cucumber, sun dried tomatoes, and mint and toss well until all ingredients are combined. Serve warm or chilled, with a salad and Middle Eastern White Beans

Tip: Add 1/2 tsp cayenne pepper for extra zing and an anti-inflammatory boost.