Toasted Quinoa Salad with Scallops & Snow Peas

March/April 2009

Your rating: None Average: 4 (261 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 Recipe

40 Reviews for Toasted Quinoa Salad with Scallops & Snow Peas


Delicious! I have served this twice for a ladies lunch and it has been well received each time. If you haven't had quinoa before, this is a great introductory dish. Dressing is very tasty. I followed recipe as is, but used larger quantities of red pepper and peas. If using for entertaining, another bonus is you can make the quinoa portion ahead and only have to do the scallops right before serving.


this is delicious! i made a few alterations-- added roasted butternut squash and sauteed shiitakes, and served the seared scallops on the side rather than IN the salad. the flavors are very pronounced, and well-balanced. the veggies give a nice crunch & added texture. i will definitely make this again.


My husband and I LOVED this...I agree with the other comments on the raw veggies giving a great crunch- it adds a lot to the dish. I'm excited to make this again and try variations.


Very good!! I substituted regular peas for the snow peas and green bell pepper for the red. Will make again and again.


I have made this recipe several times -- and get rave reviews. Sometimes I simply make the quinoa on its own, and then add the dressing afterwards -- I have substituted shrimp and smoked salmon (chunk style) as well, which were well received. The dressing is wonderful -- bell pepper gives it crunch -- as do the snow peas.


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