CALAMARI, QUINOA SALAD WITH ASPARAGUS


COOKBOOK: KAREN MARTINI - FEASTING

Ohhh myyyy godddd, this was absolutely delicious! I doubled the quantity and I could have eaten it all by myself! The calamari was to die for!


You can fry the calamari but you’ll loose those BBQ flavours, so out comes the barbie!

Easy, amazingly delicious and super healthy! Enjoy



SERVES 4-6


100g of quinoa

Chicken stock

2 garlic cloves, sliced

2 long chilli, seeded and sliced

Handful of mint, chopped roughly

Handful of parsley, chopped roughly

Handful of parsley, chopped roughly

Salt & pepper

zest of two lemons

Lemon juice of the two lemons

Olive oil for frying

4 calamari hoods, cleaned

1 red onion, sliced thinly

2 bunches of asparagus, trimmed

extra parsley for vanishing

In a food processor, add the garlic, chilli, mint, parsley and lemon zest. Process until very fine. Add lemon juice in two batches and process until almost smooth in texture. Set aside.

Slice the asparagus through the centre, lengthways.

Cook the quinoa as per instructions on the package - substitute the water with chicken stock.

Heat a tablespoon of olive oil in frying pan. Fry the red onions until golden or browned. Add salt and pepper. Remove and set aside.

Heat a tablespoon of olive oil in the same frying pan and fry the asparagus until golden in colour. Remove and set aside.

Preheat a BBQ grill on very hot. Spray the calamari hoods with olive oil. Cook the calamari hoods for no longer than two mins on each side.

Remove and slice.

Place the sliced hoods in a tray and add the herb and spices mixture. Combine well.

On a serving plate, lay the asparagus in a row. Top with red onions. Place the quinoa over the onions and top with the calamari. Sprinkle parsley over it and its now ready to be served,







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