Scallop Quinoa Salad

Scallop Quinoa Salad - 2 Guiding Stars

Active Time

45 min.

Total Time

45 min.

Servings

6 (284 g)

This simple quinoa salad is a delight of textures and flavors. Topped with rich and delicious scallops, this is a dish that looks and tastes more complicated than it is.

Ingredients

12 oz. dry bay scallops
4 tsp. reduced-sodium tamari or soy sauce, divided
4 Tbsp. + 2 tsp. canola oil, divided
1½ cups quinoa, rinsed well
2 tsp. minced garlic
3 cups water
½ tsp. salt
1 cup trimmed, diagonally sliced snow peas
⅓ cup rice vinegar
1 tsp. toasted sesame oil
1 cup thinly sliced scallions
⅓ cup finely diced bell pepper
¼ cup finely chopped fresh cilantro

Directions

Toss scallops with half 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 (6-8 minutes). Add garlic and cook, stirring, until fragrant (1 minute).
Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed (15 minutes). Stir in peas, remove from the heat and let stand, covered, until water is mostly absorbed and peas are just tender (5 minutes).
Meanwhile, whisk together 3 tablespoons canola oil, remaining tamari or soy sauce, vinegar, and sesame oil in a large bowl. Toss with the quinoa mixture, scallions, and bell pepper.
Remove the scallops from the marinade and pat dry. Heat remaining 2 teaspoons canola oil in a large skillet over medium-high heat. Cook the scallops, turning once, until golden and just firm (1-2 minutes per side).
Top salad with scallops and garnish with cilantro. Serve immediately.

Nutritional analysis per serving: Calories 320; Total Fat 14.5g (19% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 14mg (5% DV); Sodium 580mg (25% DV); Total Carbohydrate 34g (12% DV); Dietary Fiber 4g (14% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 14g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 10% DV; Manganese 45% DV; Vitamin K 40% DV; Copper 35% DV.