TOASTED QUINOA SALAD WITH SCALLOPS AND SNOW PEAS
Prep Time
20 minutes
Cooking Time
35 minutes
Yields
6
Ingredients
12 oz dry sea scallops cut into ½” pieces or dry bay scallops
4 teaspoons reduced sodium tamari or soy sauce divided
4 tablespoons plus 2 teaspoons olive oil divided
1 ½ cup quinoa rinsed well
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon sea salt
1 cup snow peas-trimmed and diagonally sliced (1/2”)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1 cup thinly sliced scallions
1/3 cup finely diced red pepper
¼ cup finely chopped cilantro for garnish
Directions
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 olive oil and quinoa. Cook, stirring constantly, until the quinoa begins to color about 6-8 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 water is absorbed about 15 minutes. (do not stir.) Remove from heat and let stand covered for 5 minutes. Stir in snow peas, cover and let stand 5 minutes more.
Meanwhile, whisk 3 tablespoons olive oil, the remaining 2 teaspoons of tamari or soy sauce, vinegar and sesame oil in a large bowl. Add quinoa and snow peas, scallions and bell pepper, toss to combine.
Remove scallops from the marinade and pat dry. Heat large skillet over medium high heat until hot enough to evaporate a drop of water on contact. Add remaining 2 teaspoons of olive oil and cook scallops turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad.
Serve garnished with the cilantro.