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Toasted Quinoa Salad With Scallops and Snow Peas

Toasted Quinoa Salad With Scallops and Snow Peas
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 50 Minutes | Total Time: 50 Minutes
  • 12 ounces
    dry sea scallops or dry bay scallops, cut into 1/2-inch pieces
  • 4 teaspoons
    reduced-sodium tamari, or soy sauce, divided
  • 4 tablespoons
    canola oil, plus 2 teaspoons, divided
  • 1 1/2 cups
    quinoa, rinsed well
  • 2 teaspoons
    garlic, grated or minced
  • 3 cups
    water
  • 1 teaspoon
    salt
  • 1 cup
    snow peas, trimmed and diagonally sliced; 1/2 inch thick
  • 1/3 cup
    rice vinegar
  • 1 teaspoon
    sesame oil, toasted
  • 1 cup
    thinly sliced scallions
  • 1/3 cup
    finely diced red bell pepper
  • 1/4 cup
    finely chopped fresh cilantro,  for garnish
Instructions
  1. Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.

 

Nutritional Information
Serving Size: 1 cup

Makes: 6 servings
  • Calories326
  • Fat15 g
    • Saturated fat1 g
  • Cholesterol19 mg
  • Carbohydrates32 g
    • Dietary fiber4 g
  • Protein16 g
  • Sodium713 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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