Ingredients
1⁄4 cup
buckwheat
1⁄4 cup quinoa
1 tsp.
whole cumin seeds
1 tsp.
whole fennel seeds
2 chiles
de árbol, stems and seeds removed
8 oz.
medium shrimp or prawns, heads and tails on, tail shells removed
1 tbsp.
vegetable oil
1⁄2 cup plus 1
tbsp. fresh lemon juice
1 tbsp.
honey
3 small
mandarin oranges, cut into supremes, plus 1⁄4
cup mandarin juice
1 tbsp.
unsalted butter
1⁄2 cup sprouted sunflower seeds
1⁄4 cup minced
cilantro
1⁄4 cup minced
dill
1⁄4 cup minced
flat-leaf parsley
1⁄4 cup minced
mint
1⁄4 cup minced
tarragon
2 tbsp.
minced preserved lemon rind
1 tbsp.
olive oil
3
scallions, thinly sliced
2 small heads
fennel, finely diced
Kosher
salt and freshly ground black pepper
Instructions
Heat the
oven to 350°. Place the buckwheat on a baking sheet and bake until golden brown
and toasted, about 8 minutes. Transfer the baking sheet to a rack and bring a
large saucepan of water to a boil. Add half the toasted buckwheat to the water
and cook until al dente, about 6 minutes. Using a fine sieve, strain the
buckwheat and transfer to a plate to cool completely.
Reduce the
oven temperature to 225°. Add the quinoa to the boiling water and cook until
tender, about 15 minutes. Drain the quinoa, spread 1⁄4
cup out onto a parchment paper-lined baking sheet, and bake in the oven until
dry and crunchy, about 20 minutes. Transfer the baking sheet to a rack and let
the quinoa cool completely. Reserve the remaining 1⁄2 cup
cooked quinoa in a bowl.
In a
12-inch skillet, toast the cumin and fennel seeds and chiles over medium heat
until fragrant, 5 to 6 minutes. Pour the spices into a spice grinder and
process until finely ground. Scrape the spices into a bowl along with the
shrimp, season with salt and pepper, and toss until the shrimp are coated in
the spices. Place the skillet over medium-high and heat the vegetable oil. Add
the shrimp and cook, flipping once, until cooked through, 2 to 3 minutes. Using
tongs, transfer the shrimp to a plate. Pour 1 tablespoon lemon juice, the
honey, and the 1⁄4 cup mandarin juice into the skillet
and cook until reduced slightly, about 1 minute. Return the shrimp to the
skillet along with the butter and toss the shrimp in the sauce until the butter
melts, about 1 minute more. Remove the skillet from the heat and keep the
shrimp warm.
In a large
bowl, toss the toasted buckwheat, the cooked quinoa, and the remaining 1⁄2
cup lemon juice with the sprouted sunflower seeds, cilantro, dill, parsley,
mint, tarragon, preserved lemon, olive oil, scallions, and fennel until evenly
combined. Add the mandarin segments, season the salad with salt and pepper, and
gently toss again to combine. Divide the salad among 4 large serving bowls and
top with the shrimp to serve.
For kids
Tasty tots
Prep
time: 1
hour
What
you need:
- 1½ pounds sweet
potatoes
- ¾ cup chickpeas
(also called garbanzo beans), undrained
- 2 tablespoons
vegetable oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion
powder
- ½ teaspoon cinnamon
- Cooking spray
Equipment
and supplies:
- Measuring
cups/spoons
- Knife
- Food processor
- Large bowl
- Sheet pans
- Oven/stove
What
to do:
- Preheat oven to
400°F.
- Steam or boil sweet
potatoes until barely tender, approximately 15 minutes. Let cool.
- Peel
cooled potatoes. Shred them using a grater or food processor.
- Puree chickpeas,
including liquid, until smooth.
- Combine shredded
sweet potatoes and chickpeas in a large bowl.
- Add oil, salt,
pepper, onion powder, and cinnamon. Mix well.
- Spray sheet pans
with cooking spray.
- Scoop heaping
tablespoons of the mixture and place 1 inch apart on prepared sheet pans.
- Bake in
oven for approximately 10-12 minutes, until starting to brown.
How
much does this recipe make?
Six
servings
Honey Butter Glazed Carrots
serves 4
20 minutes