Toasted Quinoa Salad with Scallops & Snow Peas

41 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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  • 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
  • 4 teaspoons reduced-sodium tamari, or soy sauce, divided
  • 4 tablespoons plus 2 teaspoons canola oil, divided
  • 1 1/2 cups quinoa, rinsed well (see Tip)
  • 2 teaspoons grated or minced garlic
  • 3 cups water
  • 1 teaspoon salt
  • 1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick)
  • 1/3 cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 cup thinly sliced scallions
  • 1/3 cup finely diced red bell pepper
  • 1/4 cup finely chopped fresh cilantro, for garnish

Preparation

  • Active

  • Ready In

  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.
  • Note: Be sure to buy “dry” scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are mushy, less flavorful and won't brown properly.
  • Tip: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 315 calories; 15 g fat(1 g sat); 4 g fiber; 32 g carbohydrates; 14 g protein; 105 mcg folate; 14 mg cholesterol; 3 g sugars; g added sugars; 447 IU vitamin A; 19 mg vitamin C; 46 mg calcium; 3 mg iron; 844 mg sodium; 444 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Magnesium (31% dv), Folate (25% dv), Iron (15% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 lean meat, 2 fat

Reviews 41

April 27, 2015
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By: EatingWell User
5 Stars and definitely a keeper recipe! This is a flavorful , attractive and healthy meal. I followed the recipe and only substituted shrimp for the scallops. It was delicious and filling. This would be an excellent salad to bring to a potluck gathering or for a luncheon, just add a fruit dessert. Pros: This is a delicious and easy recipe to make, fool proof and likely you have most ingredie Cons: none
December 08, 2014
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By: EatingWell User
Whole Family Loved It! I've never toasted quinoa...yummy! My whole family, including 3 kids, loved it! It wasn't a Rachel Ray 30 minute meal, but worth the additional time. Will definitely make again! Pros: Flavorful & healthy Cons: a bit cumbersome
August 12, 2014
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By: EatingWell User
I thought it was very easy to make, take left overs to lunch. Easy to add shrimp instead of scallops also. Pros: Great, easy to make!!
July 29, 2014
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By: EatingWell User
AMAZING!!!!!!!!!!!!!!!!!!!!!! I have been cooking up plenty of meals from this website so far this week, and this one is my favourite!!! My family loved it so much, with its wonderful flavours! This one's a keeper in my book! Pros: So delicious and flavourful, very easy to make Cons: None
May 12, 2014
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By: BrandyS
A Home-Run! Not even knowing what Quinoa was before this recipe, I was pleasantly surprised how good this dish turned out. Love the taste of the whole dish together. Definitely should have dried the scallops off a little before cooking, as I didn't get them as brown as I would have liked, but this dish was amazing! Definitely one for the books :) Pros: Delicious
April 07, 2014
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By: EatingWell User
One of my favorite new recipes I really enjoy making this recipe. It's not too difficult and turns out so fresh, flavorful and healthy. Easy to overcook, so it's important to watch everything closely while cooking. I do make a few twists: I add mushrooms and crushed red pepper. I also add a bit more sesame oil & soy sauce than the recipe calls for. Pros: Delicious, healthy Cons: Easy to overcook if not watching items carefully.
January 21, 2014
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By: EatingWell User
Very easy and very tasty I cooked this dish today and it was the first time I cooked Quinoa. Went very well. Didn't get any Coquille St. Jacques so I made it with Tiger Prawns instead. It was just perfect. Pros: Easy to cook, light and tasty Cons: None
January 08, 2014
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By: EatingWell User
Healthy and Delicious Made this dish because I had some leftover seared scallops from a family dinner. It was very tasty and I like it even without the scallops. I will definitely be making it again. Great also because quinoa is a good source of protein on it's own.
April 27, 2013
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By: EatingWell User
Need a sub due to severe allergy I would love to make this but my son is allergic to sesame. Any recs for a substitution?