Abacería Molucas' Cereals & Grains

Cooking Buckwheat for hot or cold dishes


– 100 g washed buckwheat groats

– Boiling salted water 200 ml for 100 g buckwheat groats.

– Simmer for 20 minutes with the lid on.

– Then turn off the heat and leave to stand for 5 minutes.

– Separate the grains gently with a fork.

Cous Cous Seaweed


– 3g dehydrated sea spaghetti

– 5g dried dulse

– 220g couscous

– 15g dried vegetables

– 350g vegetable stock

– 1 tbsp ras al hanout

– Olive oil

– Salt

– Chopped fresh parsley


1. Hydrate the seaweed, well covered with water, for 25 minutes.

2. In a pot over a very low heat, add the ras al hanout with a little oil and toast for 2-3 minutes over a low heat to enhance the flavour.

3. Add the vegetable broth together with the dehydrated vegetables for 10 minutes.

4. Enjoy

Kamut with Salmon

Ingredients (4pax):

–  150 gr Khorasan Wheat (Kamut)

–  150 gr  Fresh Salmon

–  Pinch of Dill

–  Pinch of Mustard

–  Oil Olive

–   Sarawak White Pepper

–  Himalayan Pink Salt


  1. Soak the Kamut in plenty of water the night before. Drain and wash several times with water.
  2. Marinate the diced salmon with the spices and a dash of olive oil and set aside.
  3. Cook the Kamut in a pot with at least three times the amount of water. Leave to cook for between 1 and 1.5 hours.
  4. Drain the excess water and set aside.
  5. Choose a frying pan or pot with a wide base and heat with a splash of oil.
  6. Brown the salmon until seared so that it does not lose its juices, but do not overcook and set aside.
  7. In the same pan, sauté the Kamut so that it absorbs the flavours of the salmon.
  8. Serve with the salmon on top.
  9. Garnish with a little dill.
  10. Enjoy it!

Avocado and Quinoa Tartare

Ingredients (2pax):

– 125 gr White Quinoa

– 125 gr Red Quinoa

– 1 avocado

– 1 tomato

– 1/2 red onion

– Pinch of ground mustard

– Pinch of pink pepper

– 2 tbsp olive oil

– Juice of 1/2 Lemon

– Parsley and coriander

– Salt


  1. Cut the onion into julienne strips and put it in a bowl, covering it with water and a spoonful of salt.
  2. Heat a pot with plenty of water and when it starts to boil, add the two quinoas and leave to cook for about 15 minutes.
  3. Dice the avocado and tomato and set aside.
  4. Mix the spices to taste with the oil, salt and lemon juice.
  5. Drain the quinoa in a fine sieve, soaking it in cold water to stop it cooking and cool it.
  6. Combine the quinoa, avocado, tomato and spices with the juice in a bowl.
  7. Use a pastry cutter to place the ingredients on the plate
  8. Drain the red onion, rinse to remove excess salt and garnish on top.
  9. Add a drizzle of olive oil and some fresh parsley and coriander leaves.
  10. Enjoy!