Buckwheat Tabbouleh with Goat Cheese is a light and zippy salad, flush with fiber and herbs. It is quick and easy to make, healthy, filling, and is a great alternative to traditional Bulgar wheat tabbouleh if you're gluten-free. This salad allows the nutty flavor of buckwheat to come through. If you've never tried buckwheat groats before, this is a great place to start. A word about buckwheat grouts for those unfamiliar with this lovely little grain. Buckwheat is in fact not related to its' namesake, wheat, and comes from the triangular seed of an herb. Toasted buckwheat groats are called Kasha; Buckwheat grouts are the raw version. These little kernels taste nutty and have a firm texture when cooked, they stand up well to lemon vinaigrette and meld deliciously together for a final product that is refreshing and filling. This recipe is adapted from America's Test Kitchen's How Can it be Gluten Free Cookbook. We (but mostly me) at the Hungry Hounds are always searching for an opportunity to add goat cheese to dishes, and this was a perfect opportunity. The goat cheese stepped up the flavor contrast, added richness, and blended with the other ingredients to make for an earthy, herbaceous mouthful!