Squid Salad with Quinoa and Grapefruit
⏳ Time
20 minutes
🥕 Ingredients
19
🍽️ Servings
4
Description
Recipe by John Smith, chef at a local wine bar.
Ingredients
- Squid - 8.5 oz
- Baku Tomatoes - 4.2 oz
- Cucumbers - 4.2 oz
- Mixed salad greens - 0.7 oz
- Parsley - 0.2 oz
- Cilantro - 0.2 oz
- Mint - 0.2 oz
- Tarragon - 0.1 oz
- Avocado - 1.4 oz
- Spanish onions - 0.4 oz
- Cashew - 0.4 oz
- Quinoa - 1.4 oz
- Grapefruits - ½ pieces
- Basil - 0.2 oz
- Vegetable Oil - 2 fl oz
- Honey - 0.4 oz
- Soy Sauce - ½ spoons
- Balsamic Vinegar - ½ spoons
- Champagne Vinegar - ½ spoons
Step by Step guide
Step 1
Clean the squid by removing the membrane and any unwanted parts. Rinse and cut into triangles, or rings, depending on your preference.
Step 2
Cut the tomatoes into large wedges, the cucumbers into quarters, and then into large pieces.
Step 3
Finely chop the parsley.
Step 4
Remove the leaves from the cilantro, tarragon, and mint, and tear them by hand.
Step 5
Cut the avocado into small cubes and slice the red onion into thin wedges.
Step 6
Spread the cashews on a baking sheet and place them in a preheated oven at 320°F for 2 minutes. Then take them out, stir, and return to the oven for another 2–3 minutes. Remove from the oven, let cool, and chop each nut into three pieces.
Step 7
Pour boiling water over the quinoa and let it steam covered.
Step 8
Peel the grapefruit down to the flesh. Using a knife, cut between the membranes to remove the segments of flesh.
Step 9
Mix the tomatoes, cucumbers, herbs, avocado, mixed greens, quinoa, and cashews in a bowl.
Step 10
Prepare the dressing by whisking together honey, soy sauce, vegetable oil, and both types of vinegar until smooth.
Step 11
Season the squid with salt, brush with vegetable oil, and grill or pan-fry for 2 minutes on each side. Then, add them to the bowl with the salad.
Step 12
Season with salt and pepper, add the dressing made with honey and soy sauce, and mix well. Garnish with red basil and tarragon leaves.
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