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Wednesday, May 27, 2009

Eating Well Wednesday - Toasted Quinoa Salad with Scallops & Snow Peas

Why didn't I think of that? Seriously, you all know I am a lover and believer in Quinoa (a complete protein) yet I had never thought of toasting it. Luckily, the folks at Eating Well Magazine did and created a fabulous recipe titled 'Toasted Quinoa Salad with Scallops & Snow Peas'* that I made and devoured most of it. Do not let the word 'salad' in the title throw you off, this is a main course to me and the fact that scallops were involved, was a shoe-in that the hubby would love it. (I ate a bunch without any: great vegetarian dish). Actually, this would be fantastic with shrimp as well. You may also notice that this recipe also includs sesame oil which I just used in my fiddleheads recipe last week. I must say that I do enjoy the flavor of sesame oil but use just a touch to see how you feel about it as it has a strong flavor so a dash goes a long way.


Also, if you are on Twitter, you can find me @savorthethyme. If you are not using Twitter, why not?

Ingredients:
12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops
4 teaspoons reduced-sodium tamari or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1 1/2 cups quinoa, rinsed well
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
1 cup trimmed and diagonally sliced snow peas (1/2 inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1 cup thinly sliced scallions
1/3 cup finely diced red bell pepper
1/4 cup finely chopped fresh cilantro for garnish

Directions:
1. Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.

2. 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 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.

3. Meanwhile, whisk 3 tablespoons canola 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.

4. Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.

* I halved the recipe and it worked perfectly.

17 comments:

Elle said...

I never thought of toasting it, either! But it's genius! This looks delicious. Thanks for sharing!

Anonymous said...

Scallops. Yum!

chow and chatter said...

very healthy the dietitian approves!!

Heather S-G said...

This is a tasty meal...I recently found some red quinoa and toasting it may be in order! YUMMY :)

Mary Bergfeld said...

Wonderful recipe and it's pretty to. I love dark sesame oil. It has a really unique flavor.

Donna-FFW said...

What a gorgeous salad and so pretty. Never thought to toast it, must be delicious!

Anonymous said...

this look so healthy! and i love scallops- yum!
I'm now following you on twitter too. :)

Katherine Roberts Aucoin said...

This looks like such a beautiful meal. I bet the sesame oil really deepens the the flavors.

Chef Fresco said...

Yum! I am so excited about another quinoa recipe, thanks! And I love the addition of scallops!

Anonymous said...

Beautiful delicious and healthy! Toasting quinoa is a great idea!

Lori said...

I love that - if you are not on Twitter, why not? Ha! I haven't had scallops in forever. This sounds wonderful!

Sweet Cheeks said...

Oh yum. I love quinoa. I make "salads" of it often but never thought to put seafood or meat in. I bet that is amazing!

Soma said...

This is the kinda of food i could have lunch every single day! love the idea of toasting the quinoa..
Soma(www.ecurry.com)

Cucinista said...

Looks fabulous! I love quinoa, and it sounds perfect with scallops and snow peas.

test it comm said...

This quinoa salad sounds really good! I am going to have to toast my quinoa the next time I make some! Toasted sesame oil is so good! I add a bit to a lot of my Asian inspired dishes just as they come off of the stove. It adds an amazing aroma!

Tara said...

Thanks for the recipe! I stumbled on your blog by searching for a quinoa salad. I just so happened to have all of these ingredients! It has great flavor. My only gripe is that I can never get my quinoa fluffy and light. It's always mushy and too moist. I'm using the recommended water amount, maybe I need to decrease. Anyway - just wanted to let you know that I made your recipe and liked it!

Eric said...

I tried this with frozen shrimp, as the bay scallops are out of season in RI, and all the store had were frozen scallops from China. I also substituted fresh pencil asparagus for the snow peas (on sale). Very tasty! You definitely have to watch the quinoa while toasting it - I was using a heavy dutch oven, and it started to get away from me around the six minute mark.

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