Begin by heating a large skillet over medium-high heat and pour in the olive oil. Allow the oil to warm for about 2 minutes until it shimmers.

Add the minced garlic to the hot oil and sauté for approximately 2 minutes until the garlic is golden brown and fragrant.

Incorporate the sun-dried tomatoes, pitted olives, capers, and red pepper flakes. Zest the lemon over the mixture, and stir everything together. Let it simmer for about 1 minute.

Add the squid rings to the pan and sauté for about 3 minutes until the squid is opaque and firm but still tender.

Remove the skillet from heat and fold in the torn basil and chopped parsley. Squeeze in the lemon juice and season with fresh pepper to taste.

Serve the sautéed squid mixture over a bed of cooked quinoa or your preferred grain. Garnish with extra parsley and a sprinkle of freshly cracked pepper.