Russia has been in the news lately, and I had buckwheat at home, so I put together a quick and satisfying dinner made of some cooked and sprouted items I had at home.

Adzuki beans are delicious when cooked, but they are also very easy to sprout: just place them in a jar with water for 24 hours, and then change the water every few hours until they develop little tails and are soft enough to eat. You can enjoy the sprouts raw or, as in this recipe, quickly stir-fry them.

1 cup cooked buckwheat
1/2 cup mung beans, sprouted
1/2 cup baked butternut squash
about 2 tbsp red onions, finely chopped
1 tsp olive oil
salt and pepper to taste

Heat up olive oil in a pan. Add onions and swirl around some. Throw in squash, beans, and buckwheat, and cook for about 5 minutes or until hot and combined. Add salt and pepper and serve hot.

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