8

Quinoa stuffed squid hoods

Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Moderate
A fancy take on calamari, these hoods are packed with nutritious quinoa, sweet raisins and zesty lemon.
Ingredients

quinoa

¾ cup(s), (150g), rinse, drained

tomato(es)

2 medium, diced

reduced fat feta cheese

60 g, crumbled

fresh flat-leaf parsley

¼ cup(s), chopped

raisins

2 tbs, chopped

lemon juice

1 tbs, fresh

Calamari or squid, raw

400 g

olive oil

2 tsp

eggplant

1 large, thinly sliced lengthways

zucchini

2 medium, thinly sliced lengthways

lemon(s)

1 medium, cut into 8 wedges

rocket

100 g, baby

oil spray

1 x 3 second spray(s)

Instructions

  1. Cook the quinoa following packet instructions. Drain. Transfer to a large bowl and set aside to cool slightly. Add tomato, feta, parsley, raisins and lemon juice. Season. Mix until well combined.
  2. Fill squid hoods with quinoa mixture. Secure with a toothpick. Rub with oil to coat. Place eggplant and zucchini in a single layer. Lightly spray with olive oil.
  3. Heat a large barbecue or chargrill on medium-high. Cook squid, turning occasionally, for 6-8 minutes or until lightly charred and cooked through.
  4. Meanwhile, cook eggplant, zucchini and lemon cheeks alongside squid. Cook eggplant for 3 minutes on each side, zucchini for 2 minutes on each side and lemon for 1-2 minutes on each side or until light charred and tender. Thickly slice squid. Divide squid, eggplant, zucchini and rocket among serving plates. Serve with lemon wedges and leftover stuffing.
Notes
TIP: You can buy prepared squid hoods or they may come with the heads, wings and skin attached. If they do, simply pull out the head along with the clear hard quill that runs down the length of the hood, then peel off the wings and skin. Run hoods under cold water to clean, ensuring that all insides are removed.

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