Buckwheat Bowls with Spinach and Balsamic Tahini Dressing

Ingredients

• 4 cups water
• 2 cups buckwheat groats
• 1 tablespoon extra-virgin olive oil
• 1 bunch broccolini, chopped coarsely
• 10 ounces baby spinach
• 1 cup kalamata olives, halved
• 1 cup cherry tomatoes, halved
• ⅓ English cucumber, cubed
• 1 cup edamame
• 1 bunch scallions, thinly sliced
• Shaved Parmesan, for garnish
• ½ cup tahini
• ¾ cup water (add more if too thick)
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• ½ teaspoon Worcestershire or soy sauce
• 1 clove garlic, chopped
• Salt
• pepper