Place water in a pot and bring to a boil. Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, approximately 15 minutes. Gently fluff with a fork and place in a large mixing bowl. While buckwheat is cooking, place 1 tablespoon of sesame oil in a medium size saute pan on medium high heat. Add garlic, lime leaf and bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water to prevent from sticking. Add to bowl with remaining ingredients and mix well.