I wish that this recipe wowed me like it did everyone else. I thought it was bland and didn't love the way the flavors came together.
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.
42 Reviews for Toasted Quinoa Salad with Scallops & Snow Peas
This was a delicious dish. I followed the recipe but knew as soon as I saw it, it would need something for a little more kick. I used 1/2 cup fresh cilantro and I added a seeded chilie pepper. Was perfect for our tastes. Thanks for a great idea. I am going to try it next with grilled chicken.
First off, let me just say, I made a mistake and added 3 tbs soy sauce to the dressing. I was quickly transcribing the recipe from my computer and somewhere there was a glitch. In spite of this, my husband and I both loved this. He is the one that pointed out it was a bit salty. Honestly, it was salty but not too salty to enjoy since there was no table salt added.
This is a slightly prep-intensive recipe since there is a bit of chopping and dicing and a few bowls involved but it is well worth it. I used jumbo shrimp instead of scallops and it was fantastic.
I served it with another EW recipe---Elise's Sesame Noodles. My husband figured out that mixing the noodles with the quinoa salad cut the saltiness and tasted delish to boot.
We ate this accompanied by a bottle of Yellow-Tail Pinot Gris. Cheap but nice.
I'm psyched to have leftovers for my lunch tomorrow.
I've only made this without the scallops so far, but I think it's a really nice base recipe you can play around with depending on what you have on hand.