Toasted quinoa salad with scallops and snow peas
- 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):
|Total carbs:||42.7 g|
|Total fat:||16.6 g|
|Saturated fat:||1.9 g|
- In a medium bowl, toss scallops with 2 teaspoons soy sauce and set aside.
- 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.
- Add garlic and cook, stirring occasionally, about 1 minute.
- 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).
- Remove from the heat, let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes.
- 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.
- Remove the scallops from the marinade and pat dry.
- 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.
- Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.
Did you know that scallops contain less than 1% fats? They are a good source of lean protein.
Photo credit: Daquella manera via VisualHunt.com