Found this recipe inside an article on Delish. I haven't made any quinoa recipes yet, but this one looks really good, and I'm excited to try it. Quinoa is a whole grain, just like brown rice and whole wheat pasta; mix thing up and use quinoa instead of these and see what you think.
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.
Serves: 6 Edit
Yields: 6 servings, about 1 cup each
Total Time: 50 min
Prep Time: 50 min
- 12 ounce(s) dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Tips & Techniques)
- 4 teaspoon(s) reduced-sodium tamari or soy sauce, divided
- 4 tablespoon(s) canola oil, divided
- 2 teaspoon(s) canola oil
- 1 1/2 cup(s) quinoa, rinsed well (see Tips & Techniques)
- 2 teaspoon(s) grated or minced garlic
- 3 cup(s) water
- 1 teaspoon(s) salt
- 1 cup(s) (1/2 inch thick) trimmed and diagonally sliced snow peas
- 1/3 cup(s) rice vinegar
- 1 teaspoon(s) toasted sesame oil
- 1 cup(s) thinly sliced scallions
- 1/3 cup(s) finely diced red bell pepper
- 1/4 cup(s) finely chopped fresh cilantro for garnish
- Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
- 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.
Carb Servings: 2 starch, 1 lean meat, 2 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (35% daily value), Magnesium (31% dv), Folate (25% dv), Iron (15% dv).
Tips & Techniques
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.