Salad with squid, quinoa and grapefruit

Clean the squid from the film and any excess. Rinse and cut into triangles or rings, whichever you prefer.

Cut the tomatoes into large wedges, the cucumbers into quarters, then into large pieces.

Chop the parsley finely.

Tear the leaves of cilantro, tarragon, and mint by hand.

Cut the avocado into small cubes and the red onion into feathers.

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.

Pour boiling water over quinoa and let it steam under a lid.

Peel the grapefruit down to the flesh. Cut out segments of the flesh with a knife between the membranes.

Mix tomatoes, cucumbers, greens, avocado, mixed salad, quinoa, and cashews in a bowl.

Prepare the dressing by mixing honey, soy sauce, vegetable oil, and both types of vinegar with a whisk until smooth.

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.

Salt, pepper, add a dressing with honey and soy, mix. Garnish with red basil and tarragon leaves.