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Toasted Quinoa Salad with Scallops & Snow Peas

March/April 2009

Your rating: None Average: 4 (286 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.



READER'S COMMENT:
"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

08/02/2010
Anonymous

I didn't use as much red pepper as the recipe called for because I'm not that fond of them, but otherwise I followed the recipe as it was. I will definitely be making this again. It wasn't that hard to make, but it was so good. A definite keeper. I liked the addition of the rice vinegar. It gave a different taste than I was expecting from stir fry.

Comments
06/30/2010

This was very easy to make. I substituted firm tofu for the scallops and it was delicious.

Comments
06/18/2010
Anonymous

I substituted chicken for the scallops and broccoli for the snow peas and it was delicious! Also steamed the red pepper and broccoli for a minute or two prior to adding to the salad because we don't like are vegetables that crunchy.

Comments
05/27/2010
Anonymous

I looked forward to making this recipe...snow peas, a new grain I've never tried, sounds great! I was disappointed. It requires a bit of labor and the effort was not rewarded, for me, with a delicious dish or even one I'd try again. I'm glad others liked it because it's always nice to find a new recipe. But this, for me, was not it. I'm intrigued enough by the quinoa that I want to find other recipes but this was not a good start. I've tried to figure out what I didn't like and this is the best I can come up with: I like all the ingredients but they just didn't blend well together. The dressing was dominated by the vinegar (and I like vinegar) and there wasn't enough else going on in the dish, flavor-wise, to balance out that strong flavor. It was just too bland and the vinegar was just too forward for my taste.

Comments (2)

16 comments

Anonymous wrote 2 years 6 weeks ago

Then.... WHY 5 stars???

Then.... WHY 5 stars???

 
scollins.slah wrote 4 years 19 weeks ago

I have found that using stock or broth (chicken, beef, or vegetable) to make quinoa or barley really improves the dish. Be sure not to add any salt until you taste it since broth may enough salt that you won't need to add any.

05/04/2010

This was really good. I used turbot (a type of fish I had never heard of before but it was on sale) and just broke it into chunks instead of using scallops. We had some left over and ate it for lunch the next day and it was even better! I'm making this again tonight!

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