By Lise in Indiana on March 08, 2009
"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 EatingWell.com"
Serving Size: 1 (282 g)
Servings Per Recipe: 6
"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."