Squid salad with cuttlefish ink and quinoa
Salada de Lula com tinta de choco e quinoa
Salada de Lula com tinta de choco e quinoa
INGREDIENTES
- Brasmar small squid (160g)
- Quinoa
- Cuttlefish ink
- Onion
- Garlic
- 1 small Butternut squash
- Coriander
- Lemon
- Vinegar
- Sugar
- Salt
PREPARATION
Make small cuts in the squid and open them.
Grill the squid in a frying pan with olive oil for 30 seconds.
Place the squid in a bowl and add chopped coriander, olive oil and lemon. Mix everything together.
Boil water, vinegar and sugar in equal quantities.
Cut the pumpkin into julienne strips and add it to the still hot vinegar.
Sauté the squid tentacles in olive oil and add 1 small chopped onion.
Add 3 measures of water and cook the quinoa, adding a teaspoon of cuttlefish ink. Season with salt and cook for 15 to 20 minutes, until tender.
Add chopped coriander, lemon juice and the liquid left over from the squid salad.
Quinoa and on top the squid salad and pumpkin pickles.
PREPARATION
Make small cuts in the squid and open them.
Grill the squid in a frying pan with olive oil for 30 seconds.
Place the squid in a bowl and add chopped coriander, olive oil and lemon. Mix everything together.
Boil water, vinegar and sugar in equal quantities.
Cut the pumpkin into julienne strips and add it to the still hot vinegar.
Sauté the squid tentacles in olive oil and add 1 small chopped onion.
Add 3 measures of water and cook the quinoa, adding a teaspoon of cuttlefish ink. Season with salt and cook for 15 to 20 minutes, until tender.
Add chopped coriander, lemon juice and the liquid left over from the squid salad.
Quinoa and on top the squid salad and pumpkin pickles.
