Ciao, welcome back to my blog!
Today's recipe is a fresh and low calories dish with quinoa and seafood that is perfect for summer!
Quinoa is a great healthy alternative to pasta and rice, and it is also naturally gluten-free.
From the article Quinoa: nutrition, health benefits and dietary tips on Medical news today:
"Plant experts classify quinoa as a pseudo-cereal, not a grain. This means that it is a non-grassy plant that food producers can use in much the same way as cereals and grains. It also has a similar nutritional profile.
Manufacturers can mill or grind the seeds of pseudo-grains into flour, as with other grains and cereals.
Nutritionally, quinoa is a whole grain. Whole grains include the entire grain seed without removing any of its parts.
Whole grains provide essential vitamins, minerals, and fibre that might otherwise not be available after removing parts of the grain.
Quinoa is naturally gluten-free.
One cup of cooked quinoa provides:
8.14 g of protein
5.18 g of fibre
3.55 g of fat, of which 0.42 g is saturated
39.4 g of carbohydrate
Is quinoa healthy?
"Quinoa is highly nutritious and can provide a large portion of a person’s daily requirement or adequate intake for several important nutrients, such as manganese, iron, folate, magnesium, quercetin and kaempferol."
The best part: it is absolutely delicious and it is ready in under 20 minutes!
The combo quinoa and seafood makes the dish very eye-pleasing as well as being a great recipe to show off for a special dinner to wow your guests!
Ingredients for 2:
2 cups of rinsed quinoa
200g king prawns
1 big squid
Extra virgin olive oil
Half a lemon
How to cook quinoa:
Cooking quinoa is very easy: soak the quinoa in a bowl of fresh water and rinse it remove quinoa's natural coating, called saponin, which can make it taste bitter or soapy.
Bring to boil 1l of water, add some salt and then the quinoa. Let it cook for 20 minutes with the lid on.
Clean the squid, cut into slices and set it aside.
Chop the parsley and the basil leaves thinly with a knife.
Remove the skin from the king prawns and cut them into cubes. Leave two whole to make the plate pretty when serving.
In a pan on high heat, warm up some extra virgin olive oil and add a clove of garlic, the juice of the lemon and the herbs.
Add the king prawns first and let them cook for only a couple of minutes.
Then add the cooked and drained quinoa and lastly, the squid as it only takes a minute to cook and it will turn hard and chewy when overcooked.
Stir well to allow the flavours to combine and turn the heat off.
How to serve it in a pretty way to impress your guests:
Use a small bowl or a round dough cutter and put it in the centre of your plate. Then place the quinoa inside with a spoon, pressing slightly in order to make it compact.
After 5-6 minutes, I took it off very slowly and added the seafood on top very carefully with the help of bamboo chopsticks or metal food tweezers to be more precise.
Last touch: a parsley leaf and extra sprinkle of chopped herbs and chilli flakes around + a light drizzle of olive oil.
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Want more seafood recipes?
Check this out: