Toasted Quinoa Salad with Scallops & Snow Peas (Printer-Friendly Version) | Eating Well
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Toasted Quinoa Salad with Scallops & Snow Peas

http://www.eatingwell.com/recipes/toasted_quinoa_salad_with_scallops_snow_peas.html

From EatingWell:  March/April 2009

This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops.

6 servings, about 1 cup each | Active Time: 50 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
  2. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
  3. Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
  4. Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.

Nutrition

Per serving : 326 Calories; 15 g Fat; 1 g Sat; 8 g Mono; 19 mg Cholesterol; 32 g Carbohydrates; 16 g Protein; 4 g Fiber; 713 mg Sodium; 511 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 lean meat, 2 fat

Tips & Notes