Preheat the oven to 375°F (190°C).

Clean the squid thoroughly, removing the tentacles and innards. Set aside.

In a saucepan, bring the water or broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Set aside.

In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.

Add the cooked quinoa, chopped fresh herbs, salt, and black pepper to the pan with the onion and garlic. Stir to combine.

Stuff each squid with the quinoa mixture, leaving some room at the top for expansion during cooking. Secure the opening with toothpicks.

Place the stuffed squids in a baking dish and sprinkle them with grated Parmesan cheese and breadcrumbs.

Bake in the preheated oven for about 15-20 minutes, or until the squid is cooked through and the topping is golden brown.

Serve hot and enjoy!