1poundcalamari (tubes and tentacles)cleaned, and tubes cut into slices
2cupsgrape or cherry tomatoescut in halves
112-oz canartichoke heartscut in halves (discard the liquid)
2tablespoonsolive oil(reserve 1 tbsp)
6-8largefresh basil leaveswashed and roughly chopped
salt and pepperto taste
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.
Heat a large skillet over medium-high heat.
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.
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.
Increase the heat to medium-high; add tomatoes and artichokes. Cook for about 2 minutes or until tomatoes start to render their juice.
Add cooked quinoa and season with a little extra salt and pepper if necessary. Cook for about 2 extra minutes. Remove from heat.
Mix in reserved calamari and chopped basil. Serve immediately.