Toasted Quinoa Salad with Scallops & Snow Peas

March/April 2009

Your rating: None Average: 4 (281 votes)

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.

"Very good and not hard to make. Didn't have any rice vinegar so used 3 parts white vinegar to 1 part water. Also added crushed black pepper to give a bit more flavour. "
Toasted Quinoa Salad with Scallops & Snow Peas

41 Reviews for Toasted Quinoa Salad with Scallops & Snow Peas

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.

Easy to cook, light and tasty
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.

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?

One word, Awesome!!!

I really loved this dish, at first I was a little bit skeptical because I never had quinoa before trying this meal. There were two things I did not have in my kitchen, canola oil nor rice vinegar. Even without them both, it was still great. Im so happy I've tried this dish!!! Plus, quinoa came out prefectly..


I subbed in chicken and sugar snaps. I browned the chicken in another pan and once the quinoa was done toasting and the garlic was added, I added the chicken to boil with the water. Chicken turned out tender and the veggies were great. I wanted to add a sweet component to counteract the salty and added ~1/4 cup apricot jelly and it came out great.

Great flavors!
Toasted Quinoa with Chicken and Sugar Snaps

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