Buckwheat and Veggies

1 cup roasted buckwheat (kashi)
1 carrot diced
1 floret broccoli
1 medium sized summer squash
1 cup diced green onion
2 T coconut aminos
2 T tahini
1 T dry ginger
Optional: 1 T honey

Cook buckwheat in plenty of water until tender. Drain water in a colander. Saute veggies. When done add buckwheat and remaining ingredients. Mix well and serve.

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