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Squid with Quinoa 

Against Nature Recipe – Black

This is the first of ALstuDENTE's one-colour meals. It's easy to cook, great for Goths, Vampire nights and dark winter evenings. Serve with a dark red wine or blackcurrant juice.

Cost per student: £3.20 (€3.50)

 

Preparation time: 10 minutes. Cooking time: 25 minutes.
 

Ingredients (serves 2)
1 small aubergine (250g)
10 black olives (de-stoned)
4 tablespoons of oil
Salt and pepper
1 mug (120g) black quinoa or black Emperor's Rice
115g tin of Spanish-style squid in its own ink
 

Equipment

Saucepan

Sieve

Frying pan

 

1. Put 2 litres of water into a saucepan and heat on stove at maximum. When it is boiling, add a pinch of salt and the quinoa (or rice). Turn down heat a jot and boil for 20 minutes.

2. In the meantime, add the oil to the frying pan and heat for 3 minutes until hot. Add a pinch of salt.

3. Cut the aubergine into small cubes and fry in the oil for 10 minutes, stirring occasionally.

4. After the aubergine has soaked up the oil and begun to turn crispy brown, add the squid and stir the mixture gently.
 

5. Once the quinoa has cooked for 20 minutes, drain over the sink in a sieve and add to the frying pan.
 

6. Add black olives to the unpleasant-looking goo and warm at medium-hot for three minutes. Serve on black plates.