Roasted red pepper, squid and quinoa salad recipe | delicious. magazine
Roast red peppers with squid and quinoa in a fresh, easy 30-minute salad. Perfect for a healthy, filling meal.
Ingredients
- 200g quinoa (from supermarkets and health food shops)
- 1.5 litres vegetable stock, hot
- 2 shallots, thinly sliced
- 1½ tbsp sherry vinegar
- 50g wild rocket
- 20g whole blanched almonds, toasted
- 2 large garlic cloves
- 1 mild green chilli, deseeded
- 150g pack sugar snap peas
- 450g small fresh squid, prepared and tentacles halved
- 1 yellow pepper, deseeded and roughly chopped
- 150g jar roasted red peppers in oil, drained and roughly chopped
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