Toasted Quinoa Salad with Shrimp and Snow Peas!
Originally from www.eatingwell.com. Their recipe called for scallops and I just substituted shrimp.
Ingredients:
12 oz dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (again, I used 12 oz of shrimp here
4 tsp soy sauce or tamari, divided
4 tbsp plus 2 tsp canola oil, divided
1-1/2 cups quinoa, rinsed well (I was able to purchase pre-rinsed quinoa at the store)
2 tsp grated or minced garlic
3 cups water
1 tsp salt
1 cup trimmed and diagonally sliced snow peas (1/2-inch thick)
1/3 cup rice vinegar
1 tsp toasted sesame oil
1 cup thinly sliced scallion (green onions)
1/3 cup finely diced red bell pepper
1/4 cup finely chopped fresh cilantro (for garnish, optional)
Preparation:
1. Toss scallops with 2 tsp soy sauce or tamari in a medium bowl. Set aside.
2. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tbsp canola oil and quinoa. Cook, stirring constantly, until the quinoa begins begins to color, 6-8 minutes. Add garlic and cook, stirring, until fragrantm about 1 minute more. Add water and salt and bring to a boil. Stir once, cove and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir). Remove from heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
3. Meanwhile, whisk 3 tbsp canola oil, the remaining 2 tsp soy sauce or tamari, rice 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 (or shrimp) from the marinade and pat dry. Heat a large skillet over medium-high heat until hot enough to evaporate a drop of water upon contact. Add the remaining 2 tsp canola oil and cook the scallops or shrimp, 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.
Per Serving (with scallops):
326 Calories, 15 g Fat, 1 g Sat, 8 g Mono, 19 mg Cholesterol, 2 g Carbohydrates, 16 g Protein, 4 g Fiber, 713 mg Sodium, 511 mg Potassium.
Notes:
If using scallops, be sure to buy "dry" scallops which are scallops that have not been treated with sodium tripolyphosphate or STP. Scallops that have been treated with STP have been subjected to a chemical bath and are mushy, less flavorful and won't brown properly.
