Quinoa Paella Timbale

Sophia's Quinoa Paella Timbale

Mouth feel - excellent!
Difficulty - zip!
Serves 4
Cooking time - 20 to 30 minutes
Preparation time - 10 minutes
Suggested wine to compliment this dish - Fleur du Cap's wooded Chardonnay or Perdeberg Reserve 2005 Viognier

Ingredients
1 cup quinoa
2½ cups salted water
Calamari tubes
2 sausages, like chorizo, sliced
2 baby fennel bulbs, sliced thinly
3 radishes, sliced thinly
A handful of wild rocket, roughly chopped
3 peppadews (mild), chopped
Grapeseed oil
Salt and freshly ground black pepper
Freshly squeezed lemon juice

Method
1.  Bring the quinoa to the boil and then simmer for 20 minutes (it will go translucent).
2.  Flash fry the calamari tubes in a little grapeseed oil until just cooked. 
3.  Season with salt, pepper and freshly squeezed lemon juice.
4.  Flash fry the thinly sliced baby fennel - it should still be crunchy.
5.  Fry the sausages until heated through.
6.  Add the calamari, sausages and fennel to the cooked quinoa.
7.  Add the radishes, rocket and peppadews.
8.  Mix everything together.
9.  Ready to serve!  Serve with avocado slices.