INGREDIENTS

For the cuttlefish:

• 1 package of (7 THALASSES) cuttlefish fillet
• juice of 1 orange
• juice and zest of 1 lime
• 1 tablespoon of fresh or dried thyme
• 1/2 teaspoon dried garlic powder
• 1/2 tsp. cumin
• 1 tbsp olive oil
• saltFor the quinoa:
• 250 g quinoa
• 500 ml vegetable broth
• 1 red pepper, finely chopped
• 60 ml balsamic cream

METHOD

In a jar, combine the orange juice, lime juice and zest, thyme, garlic, cumin, oil and salt and shake well to combine.

Marinate the cuttlefish with the mixture and leave for 1 hour or longer if you have time.

In a saucepan, add the quinoa and vegetable stock, bring to a boil, cover and leave for 12 minutes without stirring. In a bowl, mix the quinoa with the bell pepper and balsamic cream.

In a grill or charcoal or gas grill, place the cuttlefish on high heat for 6 minutes on one side and 4 minutes on the other. (You can also place it on the sides in case it is not done)

Serve with the quinoa and garnish with lime zest.

MANOS DIMITROULIS
Nutritionist