Tabouli beet salad - with buckwheat

It’s vegetarian, it’s vegan, it’s gluten free!

Ingredients
1 bunch Parsley
2 tbs minced onion
1.5 cups cooked buckwheat (you could also use the more traditional bulgur, or any other hearty/protein filled “grain”)
1 can beets
1-2 tomatoes and/or 1 cucumber
salt 
1 tablespoon lemon 
2 teaspoon olive oil
Add protein to make it a meal, chicken or steak work best

Directions

1. Chop parsley, starting at the tops and going toward the stems. Chop until there are about 3 inches left of the stems. This salad benefits from the texture of thinly chopped parsley stems. 
2. Combine all ingredients. Add more salt, lemon, or olive oil as you like. 

*Note: when I make this I start by chopping the onion, and immediately add some salt, and maybe the lemon or olive oil. Adding salt starts to reduce the sharpness of the onion.