Written by: Denise Doty, General Manager, O2 Fitness Fuquay
This recipe is one of my favorites and is a delicious way to add quinoa to your diet. Quinoa is an excellent whole grain, packed with calcium!
Toasted Quinoa Salad with Scallops & Snow Peas
Ingredients:12ounces dry sea scallops, cut into ½ -inch pieces, or dry bay scallops
- 4 teaspoons reduces-sodium tamari, or soy sauce, divided
- 4 tablespoons plus 2 teaspoons canola oil, divided
- 1 ½ cups quinoa, rinsed well (see tips)
- 2 teaspoons grated or minced garlic
- 3 cups water
- 1 teaspoon salt
- 1 cup trimmed and diagonally sliced snow peas
- 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
- Toss scallops with the 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 absorbed, about 15 minutes more.
- Meanwhile, whisk 3 tablespoons canola oil, the remaining tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and red 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 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, if desired.
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.
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.
Calories 326, Total Fat 15 g, Saturated Fat 1 g, Monounsaturated Fat 8 g, Cholesterol 19 mg, Sodium 713 mg, Carbohydrates 32 g, Fiber 4 g, Protein 16 g, Potassium 511 mg, Daily Values: Vitamin C 35%, Iron 15%.
Percent Daily Values are based on a 2000 calorie diet.
Recipe from Eating Well.