Toasted Quinoa Salad with Scallops and Snow Peas

Name: Toasted Quinoa Salad with Scallops and Snow Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces sea scallops dry and cut into 1/2-inch pieces, or dry bay scallops; 4 teaspoons soy sauce, sodium reduced divided; 3 1/2 tablespoons canola oil plus 1 1/2 teaspoons, divided; 1 1/2 cups quinoa rinsed well; 5 cloves garlic minced, or to taste; 3 cups water; 3/4 teaspoon salt or to taste; 1 cup snow pea pods trimmed and diagonally sliced, 1/2 inch thick; ⅓ cup rice vinegar; 118 teaspoons sesame oil; 1 bunch scallions, spring or green onions thinly sliced; 1/2 cup sweet red bell peppers finely diced; ⅓ cup cilantro freshly and finely chopped

Servings: persons

12 ounces sea scallops dry and cut into 1/2-inch pieces, or dry bay scallops
4 teaspoons soy sauce, sodium reduced divided
3 1/2 tablespoons canola oil plus 1 1/2 teaspoons, divided
1 1/2 cups quinoa rinsed well
5 cloves garlic minced, or to taste
3 cups water
3/4 teaspoon salt or to taste
1 cup snow pea pods trimmed and diagonally sliced, 1/2 inch thick
⅓ cup rice vinegar
118 teaspoons sesame oil
1 bunch scallions, spring or green onions thinly sliced
1/2 cup sweet red bell peppers finely diced
⅓ cup cilantro freshly and finely chopped

1
Add scallops, 2 teaspoons soy sauce in a medium bowl and toss to well combine.
2
Set aside.
3
Put a large, high-sided skillet with a tight-fitting lid over medium heat.
4
Stir in 1 tablespoon canola oil and quinoa.
5
Cook, stirring frequently, until the quinoa begins to brown, about 7 minutes.
6
Stir in garlic and cook, stirring, until fragrant, 1 to 2 minutes more.
7
Stir in water and salt and bring to a boil.
8
Stir once, cover and cook over medium heat until the water is absorbed, 14 to 16 minutes.
9
(Do not stir.)
10
Remove from the heat and allow to stand, covered, for about 10 minutes.
11
Stir in snow peas, cover and let stand for 6 minutes more.
12
Meanwhile, mix together 2 1/2 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl.
13
Stir in the quinoa and snow peas, scallions and bell pepper, mix well.
14
Remove the scallops from the marinade and pat dry.
15
Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact.
16
Put the remaining 2 1/2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, 2 to 3 minutes total.
17
Gently stir the scallops into the quinoa salad.
18
Sprinkle cilantro over the salad.
19
Serve warm or chilled.

1456

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces sea scallops dry and cut into 1/2-inch pieces, or dry bay scallops, 4 teaspoons soy sauce, sodium reduced divided, 3 1/2 tablespoons canola oil plus 1 1/2 teaspoons, divided, 1 1/2 cups quinoa rinsed well, and more.

Yes, Toasted Quinoa Salad with Scallops and Snow Peas falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!