Quinoa and Calamari Salad

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Quinoa and Calamari Salad

Yields: servings
Difficulty:

Ingredients

  • 2 cups quinoa rinsed under cold water
  • 3 cups vegetable broth or water
  • 1 pound calamari (tubes and tentacles) cleaned, and tubes cut into slices
  • 2 cups grape or cherry tomatoes cut in halves
  • 1 12-oz can artichoke hearts cut in halves (discard the liquid)
  • 3 garlic cloves minced
  • 2 tablespoons olive oil (reserve 1 tbsp)
  • 6-8 large fresh basil leaves washed and roughly chopped
  • 1 bay leaf
  • salt and pepper to taste
Difficulty:

Quinoa is one of my favorite foods to eat! You can make savory and sweet dishes using quinoa. This seed is less starchy than rice or wheat, which makes it a great choice for people watching the quality/quantity of carbs they eat. It is an excellent source of plant-based protein as well as gut-friendly dietary fiber.

Here is an easy, delicious and nutritious quinoa recipe, perfect for the summer!

Directions

  1. In a medium saucepan, combine vegetable broth or water, bay leaf and rinsed quinoa. Bring to a boil with lid on. Once it starts boiling, reduce heat and simmer for 10-12 minutes. Remove from heat and let it rest.
  2. Heat a large skillet over medium-high heat.
  3. When the skillet is really hot, add 1 tablespoon of oil (make sure oil coats the bottom of the pan) and immediately after add the calamari on a single layer. Cook for 1½ minutes. Remove from heat and place on a shallow plate, previously placed on top of ice cubes. This will stop the cooking process.
  4. In the same skillet you cooked the calamari, and over medium-heat, add the remaining oil. Add the garlic and cook for 30 seconds stirring with a wooden spoon.
  5. Increase the heat to medium-high; add tomatoes and artichokes. Cook for about 2 minutes or until tomatoes start to render their juice.
  6. Add cooked quinoa and season with a little extra salt and pepper if necessary. Cook for about 2 extra minutes. Remove from heat.
  7. Mix in reserved calamari and chopped basil. Serve immediately.

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