Salad with squid, quinoa and grapefruit
4 servings
20 minutes
Recipe from Taras Kirienko, chef of the wine bar Touché.
1
Clean the squid from the film and any excess. Rinse and cut into triangles or rings, whichever you prefer.
- Squid: 240 g
2
Cut the tomatoes into large wedges, the cucumbers into quarters, then into large pieces.
- Baku tomatoes: 120 g
- Cucumbers: 120 g
3
Chop the parsley finely.
- Parsley: 5 g
4
Tear the leaves of cilantro, tarragon, and mint by hand.
- Coriander: 5 g
- Mint: 5 g
- Tarragon: 2 g
5
Cut the avocado into small cubes and the red onion into feathers.
- Avocado: 40 g
- Red onion: 10 g
6
Spread the cashews on a baking sheet and place in a preheated oven at 160 degrees for 2 minutes. Then remove, flip them over, and return to the oven for another 2-3 minutes. Take out, cool down, and cut each nut into three pieces.
- Cashew: 10 g
7
Pour boiling water over quinoa and let it steam under a lid.
- Quinoa: 40 g
8
Peel the grapefruit down to the flesh. Cut out segments of the flesh with a knife between the membranes.
- Grapefruits: 0.5 piece
9
Mix tomatoes, cucumbers, greens, avocado, mixed salad, quinoa, and cashews in a bowl.
- Baku tomatoes: 120 g
- Cucumbers: 120 g
- Coriander: 5 g
- Mint: 5 g
- Tarragon: 2 g
- Avocado: 40 g
- Mixed salad leaves: 20 g
- Quinoa: 40 g
- Cashew: 10 g
10
Prepare the dressing by mixing honey, soy sauce, vegetable oil, and both types of vinegar with a whisk until smooth.
- Honey: 10 g
- Soy sauce: 0.5 teaspoon
- Vegetable oil: 60 ml
- Balsamic vinegar: 0.5 tablespoon
- White wine vinegar: 0.5 tablespoon
11
Salt the squid, brush with vegetable oil, and fry in a pan or on a grill for 2 minutes on each side. Then add to the bowl with the salad.
- Squid: 240 g
- Vegetable oil: 60 ml
12
Salt, pepper, add a dressing with honey and soy, mix. Garnish with red basil and tarragon leaves.
- Red Basil: 5 g
- Tarragon: 2 g