Name: Gluten-Free Buckwheat Tabbouleh Salad with Roasted Carrots
Ingredients: 1 ½ cups whole milk Greek Yogurt; 3 tablespoons freshly squeezed orange juice; 2 teaspoons red wine vinegar; 1 clove garlic, minced; ¼ teaspoon sea salt; ¼ teaspoon ground black pepper; 2 bunches carrots, stems reserved for garnish; 1 tablespoon extra-virgin olive oil; 2 tablespoons freshly squeezed orange juice; ½ teaspoon sea salt; ½ teaspoon black pepper; 2 cups dry buckwheat groats; 6 cups low-sodium vegetable broth; 2 bay leaves; 1 large shallot, minced; 2 tablespoons extra-virgin olive oil; 2 tablespoons freshly squeezed orange juice; 1 tablespoon freshly squeezed lemon juice; 2 cups baby spinach, finely chopped; 1 bunch fresh cilantro, finely chopped; 1 bunch fresh chives, finely chopped; ¼ cup pomegranate arils