BY Ceres Organics
Ready in 45 minutes | Serves 4 to 6
2 cups Organic Quinoa, Black
1 tablespoon Organic Mediterranean Capers (rinsed)
2 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon Organic Balsamic Vinegar
Natural Herb Salt (to taste)
1kg baby calamari tubes
1 clove garlic, crushed
2 cans (800g) Organic Cannellini Beans (rinsed and drained)
Rinse quinoa and cook in 2½ cups of water – bring to the boil then simmer until water is fully absorbed. Fluff up with a fork. Set aside to cool.
Soak sundried tomatoes in ½ cup of boiling water to soften and to remove excess salt. Drain.
Process the capers, parsley, sundried tomatoes and olive oil in a blender until smooth. Add balsamic vinegar and season with herb salt.
Rinse and drain calamari. Pat dry with paper towel. Toss in a mixture of 2 tablespoons olive oil and a clove of crushed garlic.
Preheat frying pan on medium high. Cook the calamari on each side until slightly browned. Cut into small rings.
Put the calamari, quinoa, and cannellini beans in a bowl. Add the tomato dressing and gently toss until combined. Serve immediately or chilled.