Grilled Scallops with Orange-Scented Quinoa

1. 1

   For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat.

2. 2

   Reduce the heat to a simmer.

3. 3

   Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes.

4. 4

   Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.

5. 5

   For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill.

6. 6

   Spray with cooking spray.

7. 7

   Thread 3 scallops onto a skewer.

8. 8

   Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier.

9. 9

   Repeat with the remaining scallops and skewers to make 6 skewers in total.

10. 10

    Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper.

11. 11

    Grill until cooked through, 2 to 3 minutes per side.

12. 12

    For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.

13. 13

    Place the quinoa in a large serving bowl.

14. 14

    Add the dressing, beans and parsley.

15. 15

    Toss until coated.

16. 16

    Season with salt and pepper.

17. 17

    Arrange the grilled scallops on top and serve.

* Per serving · 4 servings · Values may vary.