Squid, asparagus, zucchini and quinoa salad

(serves 2)

Just put this together whilst brainstorming for a fresh summery (substantial) salad to take on a day hike! It is a little bit fancy, but i am all for making the most of the experience! What better to make the day than a yummy lunch after a long walk? One of the things i love about quinoa is that it's so healthy, easy to transport, great source of protein and goes with anything!


Prep time: 20 min
Cooking time: 20 min


Ingredients:
1 Squid tube
1 clove Garlic, finely diced
1 Zucchini
1 bunch Asparagus
1 Truss tomato
1/4 Spanish onion
1 C Quinoa
3 C Water
150-200g mix lettuce leaves
Handful of Mint leaves
Rind and juice of 1 lime
2 tsp Sumac
Salt and pepper
Olive oil


Method:
1. Clean and dry the squid and cut into thin slices. You can criss-cross them if you like them curly. Marinate in garlic, salt, pepper, olive oil and 1 tsp sumac.
2. Cut the zucchini into thin slices.
3. Heat a 30cm frypan with 1/2 T olive oil. Add the zucchini slices in a thin layer, keeping the pan on medium heat. Grind some salt on top of the zucchini.
4. Cook for 3-5 minutes on one side, then flip over when zucchini slices looked slightly withered. Continue on medium heat until zucchini soft.
5. Using the same frypan, quickly fry the squid for 2-3 minutes until cooked, then set aside.
6. Cut about 1 inch off the stalk of the asparagus, rinse and dry. Cut asparagus into approx. 3cm strips and par-boil for 2-3 min.
7. Cook the quinoa with the water for 15-18 minutes, or until water has been absorbed.
8. Meanwhile, finely dice the tomato and thinly slice the onion. 

9. In a big salad bowl, dress the lettuce and mint leaves in half the lime juice, 1 tsp sumac, olive oil and salt and pepper to taste.
10. Add the tomatoes, spanish onion, squid and quinoa and toss through with remaining lime juice, rind and salt and pepper to taste!

One of the many beautiful views from Bundeena to Marley Beach