Squids With Quinoa

Squids With Quinoa


  • 400 g squids
  • juice of 1/2 lemon
  • 2 small garlic cloves
  • spices: sea salt, paprika, chili
  • 1/2 cup quinoa
  • pinch or two of sesame


When you prepare squids you can opt for quick or longer version in order to be cooked well. If you want to stuff them you should first cook them and then to stuff them and fry. If you opt for quick variant, first defrost squids, cut into small circles,
put in a bowl, sprinkle with lemon juice, add two chopped garlic cloves, stir all and leave overnight or for few hours in the fridge. Lemon juice should also soften them. Tomorrow take them out of the fridge, place on colander. This will warm up them to a room temperature and little dry then. Then dry them more with napkin and spice per your wish (in this case sea salt, paprika and chili).
And now pay attention: to respect a short but efficient frying, take care that you have a larger pan that the squids are arranged nicely in it so that they do not go over the other. Pour a little more olive oil than you would pour into vegetable or meat. Heat the oil nice, but not too much. Put the squids in the oil and make sure not to splash with it. Briefly fry them from all sides to get nice golden color.
Wash quinoa and cook in twice as much water. When softens add a bit of salt and mix with sesame. Put fried squids over quinoa.

Instead of quinoa you can use integral or basmati rice.

Squids With Quinoa

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