Bring quinoa and buckwheat, 1/2 teaspoon salt and 2 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Spread the quinoa and buckwheat on baking tray and cool.
Add the remaining ingredients and toss together.
Serve with kale leaves deep fried in hot oil, finely sliced chillies and shallots can be washed, tossed in seasoned flour and deep fried as an additional garnish with a contrasting texture, kick and bite.