Roasted red pepper, squid and quinoa salad

Method

1. Put the quinoa in a saucepan with 400ml vegetable stock. Bring to the boil, then simmer for 10 minutes. Remove from the heat, cover and leave the quinoa to absorb the stock.
2. Meanwhile, put the shallots in a mixing bowl, pour over the sherry vinegar and leave for 5 minutes.
3. Whizz the rocket, almonds, whole peeled garlic, chilli and 100ml vegetable stock in a food processor, until quite smooth. Season to taste.
4. Bring the remaining stock to the boil in a saucepan. Add the sugar snaps, cook for 3 minutes, then remove with a slotted spoon and add to the shallots. Add the squid to the stock and, as soon as the stock comes back to the boil, drain. Add the squid to the shallots, with the quinoa, rocket mixture and the yellow and roasted red peppers. Mix well, season and serve.