2020-08-13 / test@t

Squid with quinoa and green bean dressing

Not a salad, but a real protein shake. Quinoa is the champion among cereals for the amount of vegetable protein, and squid meat happily combines a richness of vegetable proteins and a small amount of calories. A very useful and tasty union on a plate: seafood, if cooked correctly, adds satiety, tenderness to the salad and is quite capable of replacing any meat. And the groats give the texture, and it's just nice to crunch it.

Ingredients

150 g of quinoa
4 medium squid carcasses
50 g sun-dried tomatoes
1 bunch of parsley
1 bunch of mint
a few sprigs of basil
150 g green beans
20 ml extra virgin olive oil
10 ml lemon juice
salt
pink pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Scald the beans with boiling water, cut. Put the beans, half the parsley and mint, and the basil in the blender bowl. Add lemon juice, olive oil, salt and pepper. Whisk until smooth. Cool and refrigerate.

Step 2

Rinse the quinoa with cold water, add 450 ml of water and bring to a boil. Season with salt, cover, reduce heat, and simmer quinoa for 15 minutes.

Step 3

Peel the squid, while removing the transparent skin from both sides of the fillet (you need to gently pry it with your fingers). Slice the squid lengthways on one side and open. Make cross-cut notches on the inside of the carcasses. Boil water, throw squid into it and cook for 5 minutes. As soon as they cease to be transparent and turn white, remove them and dry them. Then cut into strips.

Step 4

When the quinoa is cooked, loosen it with a fork and place it in a salad bowl. Add squid strips. Chop the remaining greens (leave a little mint for decoration) and sun-dried tomatoes, add to the salad, stir.

Step 5