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Toasted Quinoa Salad with Scallops & Snow Peas

From: EatingWell

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.

Servings: 6 servings, about 1 cup each
Prep: 50 mins
Total: 50 mins
Rated : 
 by 5 people
Ingredients
12 ounces  dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
4 teaspoons  reduced-sodium tamari, or soy sauce, divided
4 tablespoons plus 2 teaspoons  canola oil, divided
1 1/2 cups  quinoa, rinsed well (see Tip)
2 teaspoons  grated or minced garlic
3 cups  water
1 teaspoon  salt
1 cup  trimmed and diagonally sliced snow peas, (1/2 inch thick)
1/3 cup  rice vinegar
1 teaspoon  toasted sesame oil
1 cup  thinly sliced scallions
1/3 cup  finely diced red bell pepper
1/4 cup  finely chopped fresh cilantro, for garnish
Directions
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.
Tips:
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.
Nutrition Facts
Calories 326, Total Fat 15 g, Saturated Fat 1 g, Monounsaturated Fat 8 g, Cholesterol 19 mg, Sodium 713 mg, Carbohydrate 32 g, Fiber 4 g, Protein 16 g, Potassium 511 mg. Daily Values: Vitamin C 35%, Iron 15%. Exchanges: Starch 2,Lean Meat 1,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet


Comments (2)
8089245043
melissamazza wrote:

It was good - If I make it again I would greatly reduce the rice vinegar - made it too sour - but otherwise a great meal!

6/25/2012 12:07:41 PM Report Abuse

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