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Cuttlefish stuffed with quinoa and vegetables

Cuttlefish stuffed with quinoa and vegetables

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1 Kg cuttlefish (about 6 pieces)
2 tablespoons olive oil
½ cup boiled quinoa
½ zucchini, diced
½ red pepper, diced
½ yellow pepper, diced
½ carrot, diced
1 tablespoons spring onion, finely chopped
Ground black pepper
Ingredients for the salad:
1 pack washed mixed lettuce
10 cherry tomatoes cut in half
1 tablespoons crushed walnuts
½ pomegranate, cleaned
Balsamic dressing
1 tablespoons olive oil
1/3 teaspoon salt

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Cuttlefish stuffed with quinoa and vegetables

  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια


  • Ingredients for the salad:



Put the previously boiled quinoa in a mixing bowl. Add the peppers, zucchini, carrot, spring onion, salt and pepper. Stir well.

Next, stuff the cuttlefish using a spoon. Then lay out the cuttlefish on a non-stick baking tray and drizzle  them with olive oil. Cover them first with baking paper, then with aluminium foil. Bake in a pre-heated oven at 180 degrees Celsius for 20 minutes.  Then uncover the cuttlefish and continue baking for another 10 minutes until golden brown.

Put all the salad ingredients in a bowl and mix carefully.

Serve the cuttlefish with the salad.


From Chef Noel Christo Bassil


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