I like quinoa. It’s both harder to screw up than rice and healthier for you most other carbs. My boss knows I like it so he passes along every quinoa recipe he comes across which is really sweet. This one came from him, it was copied and pasted from his email and then modified slightly by me. Just covering my plagiarism bases.
This recipe serves 8 with each portion having 271 calories according to My Fitness Pal.
450 g scallops
4 teaspoons reduced-sodium tamari or soy sauce
6 tablespoons olive oil
1 1/2 cups uncooked quinoa
2 teaspoons grated or minced garlic
3 cups water
2 cups snap or snow peas cut in halves or thirds or whatever you consider to be bite-sized
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1 cup thinly sliced scallions
2 red, orange or yellow peppers finely diced
- Toss scallops with 2 teaspoons 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 olive oil and quinoa. Cook, stirring constantly, until the quinoa begins to colour, about 6 to 8 minutes. Yes, you’re reading this right, don’t add the water, just cook the quinoa and oil. After 6-8 minutes, add garlic and continue stirring about 1 more minute. Add water and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes.
- Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
- Meanwhile, whisk 3 tablespoons olive oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl.
- Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
- Remove the scallops from the marinade and fry in 1 tablespoon of olive oil over medium-high until firm and well, cooked.
- Gently stir the scallops into the quinoa salad.
- Serve and enjoy, both the delicious meal and the compliments you will surely receive.