Rating: 4.62 stars
42 Ratings
  • 5 star values: 31
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Marie Simmons
Source: EatingWell Magazine, March/April 2009

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Recipe Summary

total:
50 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.

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  • Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.

  • Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.

  • Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.

Tips

Note: Be sure to buy “dry” scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are mushy, less flavorful and won't brown properly.

Tip: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

315 calories; protein 13.6g; carbohydrates 32.3g; dietary fiber 3.9g; sugars 3.2g; fat 14.6g; saturated fat 1.3g; cholesterol 13.6mg; vitamin a iu 447IU; vitamin c 19.1mg; folate 105.3mcg; calcium 45.8mg; iron 2.7mg; magnesium 104.4mg; potassium 444.2mg; sodium 843.5mg; thiamin 0.2mg.
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Reviews (13)

42 Ratings
  • 5 star values: 31
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/29/2014
AMAZING!!!!!!!!!!!!!!!!!!!!!! I have been cooking up plenty of meals from this website so far this week and this one is my favourite!!! My family loved it so much with its wonderful flavours! This one's a keeper in my book! Pros: So delicious and flavourful very easy to make Cons: None Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
04/28/2015
5 Stars and definitely a keeper recipe! This is a flavorful attractive and healthy meal. I followed the recipe and only substituted shrimp for the scallops. It was delicious and filling. This would be an excellent salad to bring to a potluck gathering or for a luncheon just add a fruit dessert. Pros: This is a delicious and easy recipe to make fool proof and likely you have most ingredie Cons: none Read More
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Rating: 5 stars
10/30/2011
Very good!! I substituted regular peas for the snow peas and green bell pepper for the red. Will make again and again. Read More
Rating: 5 stars
01/21/2014
Very easy and very tasty I cooked this dish today and it was the first time I cooked Quinoa. Went very well. Didn't get any Coquille St. Jacques so I made it with Tiger Prawns instead. It was just perfect. Pros: Easy to cook light and tasty Cons: None Read More
Rating: 5 stars
12/08/2014
Whole Family Loved It! I've never toasted quinoa...yummy! My whole family including 3 kids loved it! It wasn't a Rachel Ray 30 minute meal but worth the additional time. Will definitely make again! Pros: Flavorful & healthy Cons: a bit cumbersome Read More
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Rating: 4 stars
10/29/2011
Nice change from the same old dinners I added a bit more vinegar and sesame oil than the recipe called for because I like a lot of flavor. I used thawed frozen scallops from Aldi and they worked just fine. I added 1/2 cup of sliced almonds with the cliantro at the very end and they added a nice little crunch. Worth trying if you're looking for a change from the same old dinners. Pros: delicious and healthy Cons: a bit labor intensive for a weeknight Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/30/2011
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. Read More