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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