Roasted red pepper, squid and quinoa salad recipe
Roast red peppers with squid and quinoa in a fresh, easy 30-minute salad. Perfect for a healthy, filling meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Kitchen scale
- Saucepan
- Mixing bowl
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Skillet
- Stove
Ingredients
- 200g quinoa (from supermarkets and health food shops)
- 1 1/2 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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