Buckwheat Tabbouleh

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1 cup raw buckwheat groats (or grain of your choice)

4 cups vegetable broth (or 4 cups water and 1 bouillon cube)*

2-3 cups fresh Italian or Curly Parsley, chopped very finely (I used 4 cups but it was too much)

2 tomatoes, chopped finely

1/2 English cucumber, chopped finely

1 small carrot, chopped finely

2-3 green onion, chopped finely

2 cloves garlic, minced

1/2 cup fresh lemon juice

2 tbsp extra virgin olive oil

Kosher salt and black pepper, to taste (I used about 1/4-1/2 tsp salt)

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