1. Place a pot over medium heat and add the olive oil. Sauté the chopped spring onion until soft. Add the garlic and stir briefly until fragrant.
2. Add the eggplants, sweet peppers, and mushrooms. Sauté while stirring until the vegetables soften and gain a light color.
3. Add the quinoa, mix well, then pour in the passata and water. Reduce heat slightly and simmer until the liquid is absorbed and the quinoa is cooked.
4. Season with salt, pepper, paprika, basil, and cinnamon. Mix well and leave the filling on the heat for a few more minutes until the flavors combine. Remove from heat and let rest for 20 minutes.
5. Stuff the calamari and secure with a toothpick. Place the calamari on a baking tray, drizzle with olive oil, and season with salt and pepper. Bake in a preheated oven at 200°C (392°F) for 20–25 minutes.
6. Serve the stuffed calamari with the remaining filling.

Kali Orexi! 

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