Toasted Quinoa Salad with Scallops & Snow Peas

March/April 2009

Your rating: None Average: 4 (305 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

42 Reviews for Toasted Quinoa Salad with Scallops & Snow Peas


Yummy! I substituted red quinoa, shrimps, sugar snaps, and used a mixture of balsamic and apple cider vinegar. Even with subs. it still tasted GREAT!!

Great with shrimp too

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.

Easy, Delicious
Healthy and declicious and easy

used boneless, skinless chicken breast (cut up in small pieces) instead of scallops - terrific!

Sooooo good!

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!


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