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Quinoa with Calamari Salad

Quinoa-Calamari-Salad
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By: Suellen Pineda, RDN, CDN

Quinoa is one of my favorite “grains”­­ 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 with calamari recipe, perfect for the summer!

Ingredients & Method   (Yield: 6-8 Servings)

  • 2 cups of quinoa, rinsed under cold water
  • 3 cups of vegetable broth OR water
  • 1 lb 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 Tbsp. olive oil (1 + 1)
  • 6-8 large fresh basil leaves, washed and roughly chopped
  • 1 bay leaf
  • Salt and pepper

Step 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.

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Step 2

Heat a large skillet over medium-high heat

Step 3

When the skillet is really hot, add 1 tbsp. of oil (make sure oil coats the bottom of the pan) and immediately after add the calamari on a single layer. Cook for 1 ½ minute. Remove from heat and place on a shallow plate, previously placed on top of ice cubes. This will stop the cooking process.

 

 

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Step 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.

Step 5

Increase the heat to medium-high; add tomatoes and artichokes. Cook for about 2 minutes or until tomatoes start to render their juice.

Step 6

Add cooked quinoa and season with a little extra salt and pepper if necessary. Cook for about 2 extra minutes. Remove from heat.

Step 7

Mix in reserved calamari and chopped basil. Serve immediately.

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