Toasted quinoa salad with scallops and snow peas

By Admin_Servier 4 years ago
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Toasted quinoa salad with scallops and snow peas

4 servings


  • 350 g dry bay scallops
  • 4 teaspoons reduced-salt soy sauce
  • 2 tablespoon canola oil, divided
  • 180 g quinoa, rinsed well
  • 10 g garlic, minced
  • 225 mL water
  • 200 g snow peas, diagonally sliced
  • 50 ml rice vinegar
  • 1 teaspoon sesame oil
  • 130 g scallions, thinly sliced
  • 230 g red bell pepper, finely diced
  • 1 bunch of fresh cilantro, finely chopped for garnish

Nutritional values (per serving):

Energy: 478.4 kcal
Total carbs: 42.7 g
Sugar: 2.5 g
Total fat: 16.6 g
Saturated fat: 1.9 g
Omega3: 0.8 g
Fiber: 8.5 g
Sodium: 199.9 mg



  1. In a medium bowl, toss scallops with 2 teaspoons soy sauce and set aside.
  2. In a wok, add 1 tablespoon of canola oil and quinoa and cook 6 to 8 minutes, stirring constantly, until the quinoa begins to color.
  3. Add garlic and cook, stirring occasionally, about 1 minute.
  4. Add water and bring to a boil. Stir once, cover and cook over medium heat, until the water is absorbed, about 15 minutes (do not stir).
  5. Remove from the heat, let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes.
  6. In a large bowl, whisk 2 teaspoons soy sauce, vinegar, and sesame oil. Add the quinoa, snow peas, scallions, bell pepper and toss to combine.
  7. Remove the scallops from the marinade and pat dry.
  8. Heat a large skillet over medium-high heat until hot enough to evaporate a drop of water upon contact. Add 1 tablespoon canola oil and cook the scallops, turning once, until golden and just firm.
  9. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.
Nutritional advice:

Did you know that scallops contain less than 1% fats? They are a good source of lean protein.


Photo credit: Daquella manera via

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