Stuffed squid with quinoa
07/01/2019
: 3
: 10 min
: 50 min
: 60 min
: Simple
Ingredients
- 300 grams of quinoa (uncooked)
- 1 pepper
- 1 onion
- 100g pine nuts
- 3 large squid
- 2 cloves of garlic
- 1 tablespoon of thyme
- 1 tablespoon of pepper powder
- 1/2 teaspoon of cayenne powder
- 1 tablespoon of cumin
- Pepper
- Salt
- For the sauce:3 sage leaves
- 1 sprig of rosemary
- 2 cloves of garlic
- 500 grams of passata
- 2 bay leaves
- 1 glass of white wine
- 1 teaspoon of sugar
- To finish:
- 1 tomato
- Salt of 1 lemon
- Parsley
Directions
- Step 1 Boil the quinoa with double the weight in water or according to instructions on the package. Cut the peppers and onion into very fine cubes.
- Step 2 Roast the pine nuts in a pan and spoon over in a small bowl.
- Step 3 Brown the peppers and onion on a medium heat with a little olive oil and the shredded garlic. Add pepper, salt, thyme, paprika, cayenne and cumin, together with the quinoa and the pine nuts
- Step 4 stir well and simmer for a minute or two. Remove from heat and allow to cool.
- Step 5 Fill the squid with the mixture. Preheat the oven to 180°C.
- Step 6 Glaze the pan with white wine and add the passata, rosemary, sage, garlic, sugar and bay leaf. Bring to the boil briefly
- Step 7 Pour the sauce into an oven dish and put the squid in the sauce
- Step 8 Bake in the oven at 180°C for about 35-40 minutes
- Step 9 Finish with a zest of 1 lemon, chopped tomato cubes and parsley