Garlic and chilli squid salad with quick pickled cucumber slices, avocado and quinoa
Ingredients
350g of fresh squid sliced
1 tbsp rapeseed oil
2 garlic cloves sliced
1 red chilli sliced
Lime juice from half a lime ( the rest to garnish
Salt to taste
Quick pickled cucumber slices (side dish):
Half a cucumber, halved lengthways and pips spooned out, sliced
2 tbs rice wine vinegar
4 tbs water
2 tsp sugar
Pinch of salt
PREPARATION
Pat dry the calamari using kitchen paper. Heat the oil in a large frying pan. Add the calamari and stir-fry over a high heat until just cooked and tender.
Add sliced garlic and chilli for the last few minutes of cooking. Remove from the heat and squeeze over the lime juice. Season with sea salt.
Serve with black cooked quinoa, gem lettuce, fresh avocado sliced, coriander and quickly pickled cucumber slices.
Quickly pickled cucumber slices (side dish): Place the cucumber slices in a bowl with the rest of the ingredients, cover and leave it aside for at least 30 minutes.
Add sliced garlic and chilli for the last few minutes of cooking. Remove from the heat and squeeze over the lime juice. Season with sea salt.
Serve with black cooked quinoa, gem lettuce, fresh avocado sliced, coriander and quickly pickled cucumber slices.
Quickly pickled cucumber slices (side dish): Place the cucumber slices in a bowl with the rest of the ingredients, cover and leave it aside for at least 30 minutes.
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