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Toasted Quinoa Salad With Scallops and Snow Peas

Toasted Quinoa Salad With Scallops and Snow Peas
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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.

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
  • 1 teaspoon
  • 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
  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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