I made this with shrimp (since good scallops require a special trip and frozen uncooked shrimp are easy to come by), and sugar snap peas because they are amazingly good. None of this was super hard. If you are handy with a knife the chopping takes no more than 10 minutes and can be done the night before if you are a little less handy. I have a full time job, two kids (one baby) and a husband who works 12 hour days and I consider this a weeknight level meal. The next time I make this I will probably add a little hot chilli oil and some extra rice vinegar, other than that I think it was pretty perfect. My five year old ate it with gusto and suggested we have it again next week.
Toasted Quinoa Salad with Scallops & Snow Peas
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.
41 Reviews for Toasted Quinoa Salad with Scallops & Snow Peas
used boneless, skinless chicken breast (cut up in small pieces) instead of scallops - terrific!
I had made quinoa once before and it didn't turn out well so my husband was less than thrilled to try this, however, after one bite he was hooked. I'm pretty sure he did breath or talk while eating it all!
I actually like this recipe cold better - more like a salad!! I will add different veggies to it as well - lots of crunch and flavor!