Quinoa stuffed squid hoods
¾ cup(s), (130g), rinsed, drained
2 medium, diced
Reduced fat feta cheese
60 g, crumbled
Fresh flat-leaf parsley
¼ cup(s), chopped
2 tbs, chopped
1 tbs, fresh
Calamari or squid, raw
1 large, thinly sliced lengthways
2 medium, thinly sliced lengthways
1 medium, cut into 8 wedges
100 g, baby
1 x 3 second spray(s)
- 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.
- 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.
- Heat a large barbecue or chargrill on medium-high. Cook squid, turning occasionally, for 6-8 minutes or until lightly charred and cooked through.
- 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.