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    Toasted Quinoa Salad With Scallops and Snow Peas

    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.


    • 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


    Step 1
    Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
    Step 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.
    Step 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.
    Step 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.

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