Quinoa with squid, peas and mint

Ingredients

For 1 serving

• Quinoa60 g
• Squid200 g
• Peas120 g
• Mint4 g
• Spring onions1
• Extra virgin olive oil12 g
• Lemon zestto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: April – June

Method

1. Rinse the quinoa well in a sieve, then cook it in boiling salted water for 15 minutes over medium heat, until the grains are translucent and show their little white tail; drain.
2. Meanwhile clean the squid, removing the head, innards, quill and skin, rinse and cut into rings about 1 cm wide; pat dry. Trim the spring onion and slice it thinly.
3. Heat the oil in a wide frying pan over medium heat and soften the spring onion for 2 minutes; add the peas with a little water and a pinch of salt and cook for 6 minutes, until tender.
4. Turn up the heat, add the squid and sauté for 3 minutes, until white and opaque: any longer and it turns rubbery.
5. Add the quinoa, the torn mint leaves, the grated lemon zest, salt and black pepper, stir and serve.