– Quinoa with Saffron & Squid Recipe –
This Quinoa with Saffron & Squid Recipe is loaded with Spanish flavor, super healthy and easy to make. This recipe is made using just 1 pan and it´s done in under 40 minutes. The perfect dish for a busy day. If you´re not familiar with quinoa, it´s a seed that cooks like rice, except it´s not a grain. Quinoa is loaded with fiber, protein and it´s naturally gluten-free. It´s a super food and easily found all over the world. This Quinoa with Saffron & Squid Recipe really takes this incredible ingredient to the next level and the combination of ingredients simply give this dish an amazing flavor you will love.
How to Perfectly Cook Quinoa
So there is no special secret to perfectly cooking quinoa, if you can cook rice you can cook quinoa. To always get your quinoa to perfectly cook make sure you add the quinoa when the water is boiling, after adding the quinoa wait for the water to boil again, then place a lid on the pan and lower the fire to a low-medium heat. 1 cup of quinoa is usually perfectly done in 15 minutes, but larger amounts will take longer, The 1 secret is to make sure there is no liquid left in the pan. The ratio when cooking quinoa is 2 x 1 (eg. 2 cups water to 1 cup quinoa). Check out the video below on how to make this Quinoa with Saffron & Squid Recipe or print out the recipe card below. Salud!
Watch the Video Below on How to Make this Quinoa with Saffron & Squid Recipe
Quinoa with Saffron & Squid
Ingredients
- -2 tbsp extra virgin Spanish olive oil
- -1 cleaned tube of squid with no tentacles
- -2 cloves of garlic
- -1/2 onion
- -1/2 red bell pepper
- -1/4 tsp smoked paprika
- -sea salt
- -black bepper
- -2 cups water
- -1 sachet of saffron in powder form
- -1 cup quinoa
- -fresh parsley
Instructions
-
Finely mince 2 cloves of garlic, finely dice 1/2 of an onion, finely dice 1/2 of a red bell pepper and cut 1 tube of squid into small squares (I bought my tube of squid frozen, thawed it out, ran it under cold water and patted dry with paper towels)
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Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot season with sea salt and add the cut squid, mix with the oil and cook for about 1-2 minutes, then remove the squid from the pan and set aside
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Using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, about a minute later add the diced bell peppers and mix with the onions and garlic, cook for about 3 minutes, then return the squid back to the pan along with a generous 1/4 teaspoon of smoked paprika and season with sea salt and freshly cracked black pepper, mix everything together and then add 2 cups of water, season with sea salt again and add 1 sachet of saffron in powder form (you can also use 1/4 tsp of saffron threads) and give it all a gentle mix
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Once the water comes to a boil add 1 cup of quinoa (I like to rinse mine under cold water first) and mix everything together so the quinoa is evenly distributed, once it comes back to a boil place a lid on the pan and lower the fire to a low-medium heat
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After about 15 minutes the quinoa should be perfectly cooked and there should be no liquid left in the pan (cook for another minute or so if you still have liquid), remove the pan from the heat and then fluff up the quinoa with a fork, garnish with freshly chopped parsley
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Enjoy!
Recipe Notes
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