This week I started looking for adventurous ingredients for my bibimbab challenge no.2. Quinoa is one I haven’t cooked, but I found that it is very nutritious ingredient. According to Wikipedia, quinoa has become highly appreciated for its nutritional value, its protein content is very high yet not as high as most beans and legumes. It is a source of complete protein, dietary fibre and phosphorus and is high in magnesium and iron. It is source of calcium also. It is gluten-free and easy to digest. All these characteristics, quinoa is considered a possible crop in NASA’s controlled Echological Life Support System for long – duration human occupied space flights. It sounds a fantastic ingredient and I have seen many popular recipes using it on the web.
With this delicate quinoa, I thought a lightly sauced squid would be a good match. I bought fresh squid from Queens’ Victoria market and marinaded with a classic lemon olive oil dressing. I would recommend not to buy any frozen squid. It can be convenient but i found it is tasteless and has rubbery texture, if your are worried about how to clean fresh squid ask your local fishmonger to do it or there are many videos on youtube explaining how, believe me, its worth it.
If you don’t like spicy, this is the one bibimbab for you. Quinoa has very interesting texture.
Ingredients ( serves 4 )
2 cups quinoa
1 small squid, cleaned & guttered
4 small eggs
Toasted sesame oil &
1 sheet toasted seaweed paper for garnish
For the vegetable namul,
A half broccoli
1 Red onion
1 yellow capsicum
1 Lebanese cucumber
Salt & black pepper
Toasted sesame oil
For the sauce and marinade,
1/8 cup lemon juice
¼ cup extra virgin olive oil
½ tsp sugar
Salt and ground black pepper
1. For quinoa, add 2 cup quinoa to 6 cup cold water in a saucepan. Bring up to boil and reduce the heat for a simmer and cover for 15 minutes. Drain any remaining liquid and then put aside.For the marinade, mix lemon juice, olive oil, sugar and salt and pepper.
2. Slice cleaned squid tube into rings. Marinade squid with lemon and olive oil in a bowl and leave for at least 1 hour in the fridge.
4. Cook red onion & yellow capsicum using vegetable oil in frying pan separately and add a pinch of salt to season.
5. Heat grill pan and fry marinaded squid rings.
6. Place the quinoa in the middle of large bowl ( or separately if you like). Arrange each prepared the namul (cooked vegetables) and the squid on top. Place fried egg in the middle. Sprinkle the toasted sesame seeds & sliced seaweed paper as garnish. Serve with the lemon olive sauce.