Grilled Calamari Steaks with Olive and Bean Salad

Grilled Calamari Steaks with Olive and Bean Salad

Big, meaty calamari steaks are sweet and mildly flavored, so they benefit from the bold, salty flavors of olives, anchovies, and capers.

Prep Time 28 minutes
Cook Time 30 minutes
Total Time 58 minutes


  • 1/4 cup fresh lime juice, divided 
  • 10 teaspoon olive oil, divided 
  • 2 teaspoons chili powder 
  • 1 teaspoon ground cumin, divided 
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon hot pepper sauce 
  • 1/8 teaspoon Spanish smoked paprika 
  • 4 garlic cloves, chopped and divided 
  • 24 large shrimp, peeled and deveined (about 1 pound)
  • 3/4 cup uncooked quinoa 
  • 1/2 cup chopped onion 
  • 1 cup water 
  • 1/2 teaspoon kosher salt, divided 
  • 1/2 teaspoon honey 
  • 1 cup cherry tomatoes, halved 
  • 1/2 cup canned organic chickpeas, rinsed and drained 
  • 1/2 cup diced peeled avocado 
  • 1 ounce feta cheese, crumbled 
  • Cooking spray 
  • 1/4 cup chopped fresh cilantro


Step 1
Preheat grill to high heat.

Step 2
Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

Step 3
Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

Step 4
Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.

Step 5
Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.

Nutrition Information



Serving Size


Amount Per Serving Calories 392Total Fat 17.2gSaturated Fat 3.1gCholesterol 149mgSodium 526mgCarbohydrates 36.4gFiber 6.3gProtein 24.2g



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