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    You are in: Home / Recipes / Toasted Quinoa Salad With Scallops and Snow Peas Recipe
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    Toasted Quinoa Salad With Scallops and Snow Peas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    50 mins

    0 mins

    Lise in Indiana's Note:

    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. From

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    1. 1
      Toss scallops with 2 teaspoons soy sauce ( or tamari) in a medium bowl. Set aside.
    2. 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. 3
      Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons soy sauce (or tamari), vinegar, and sesame oil in a large bowl. Add the quinoa and snow peas, scallions, and bell pepper; toss to combine.
    4. 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.
    5. 5
      Notes: Be sure to buy "dry" scallops that have not been treated with sodium tripolyphosphate, (STP). STP-treated scallops ("wet" scallops) have been subjected to a chemical bath and are mushy, less flavorful, and won't brown properly.
    6. 6
      Find Quinoa, a delicately flavored, protein-rich grain, in natural-foods stores or in the natural-foods sections of many supermarkets. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

    Ratings & Reviews:

    • on March 30, 2009


      I have been planning to make this recipe for over a month now and was so excited as the anticipation built. I looked up reviews of it on another site and they mention that it was bland and oily. . .so I cooked the quinoa in chicken stock which was wonderful, then came the dressing. I agree the dressing tasted primarily of oil, so I added some chicken stock, Asian Garlic seasoning, and some oyster sauce which helped it tremendously. In the end, neither hubby nor I cared for it and we actually threw out the leftovers which is unlike me!!! I highly suggest leaving out the dressing and simply serving the scallops atop the quinoa/veggie mixture. SORRY. . .I hate to give 3 star reviews.

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    Nutritional Facts for Toasted Quinoa Salad With Scallops and Snow Peas

    Serving Size: 1 (282 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 329.3
    Calories from Fat 131
    Total Fat 14.5 g
    Saturated Fat 1.1 g
    Cholesterol 18.8 mg
    Sodium 612.5 mg
    Total Carbohydrate 34.2 g
    Dietary Fiber 3.6 g
    Sugars 1.4 g
    Protein 16.2 g

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