Squid stuffed with quinoa and vegetables
4 servings
40 minutes
Squid stuffed with quinoa and vegetables is an exquisite dish of Russian cuisine that combines marine tenderness with the richness of plant flavors. Its roots may trace back to the traditions of coastal regions where seafood complemented vegetable sides. Quinoa, brought from South America, adds nutrition and lightness to the dish. Tender squid filled with a fragrant stuffing of gently sautéed vegetables, saffron, and herbs absorbs spices and gains a pronounced flavor. Baking makes it juicy while a hint of paprika adds depth. The dish is perfect for a festive dinner and remains light yet hearty thanks to quinoa. The squid with its delicate filling reveals the richness of marine and plant aromas, creating a harmony of textures and flavors.
1
Cook quinoa with a pinch of saffron.
- Quinoa: 150 g
- Saffron: pinch
2
Meanwhile, chop all the vegetables into cubes and sauté them in olive oil until soft.
- Baby courgettes: 0.5 piece
- Eggplant: 0.5 piece
- Bell pepper: 0.5 piece
- Olive oil: to taste
3
Scald the squid with boiling water, clean them from the insides and membranes.
- Squid: 4 pieces
4
Mix the cooked quinoa with finely chopped herbs and vegetables, and stuff the squid.
- Quinoa: 150 g
- Baby courgettes: 0.5 piece
- Eggplant: 0.5 piece
- Bell pepper: 0.5 piece
- Cilantro: to taste
- Spring onion: to taste
5
Then place them in a dish, salt, pepper, sprinkle with paprika, drizzle with olive oil, put in the oven, and cook for 15 minutes at 200 degrees.
- Sea salt: to taste
- Ground black pepper: to taste
- Paprika: to taste
- Olive oil: to taste
