Toasted Quinoa Salad with Scallops and Snow Peas
Elevate your weeknight dinner routine with this vibrant Toasted Quinoa Salad with Scallops and Snow Peas—a dish that combines wholesome grains, crisp vegetables, and perfectly seared scallops. The nutty flavor of toasted quinoa forms the base of this protein-packed salad, complemented by the crunch of snow peas, julienned carrots, and the sweetness of red bell pepper. The dish is tied together with a zesty lemon-honey dressing, adding just the right amount of tang. Succulent sea scallops, seared to golden-brown perfection, take center stage, making this recipe as elegant as it is nutritious. Not only is this colorful meal easy to prepare in just 40 minutes, but it’s also a feast for the eyes and palate, perfect for serving at a dinner party or treating yourself to a gourmet experience at home.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil
- 12 large sea scallops
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup snow peas
- 1 large carrot
- 1 medium red bell pepper
- 0.25 cup fresh parsley
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1 clove garlic
Instructions
Rinse the quinoa under running water using a fine mesh sieve to remove its bitter coating. Drain well.
In a dry skillet over medium heat, toast the quinoa for 3–4 minutes, stirring constantly, until it becomes fragrant and lightly golden.
Transfer the toasted quinoa to a medium saucepan, add 2 cups of water, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let cool.
While the quinoa cooks, prepare the vegetables by slicing the snow peas diagonally into thin strips, julienning the carrot, and dicing the red bell pepper.
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, honey, and finely minced garlic to make the dressing. Set aside.
Pat the scallops dry with paper towels and season both sides with kosher salt and black pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the scallops for 2–3 minutes per side, or until they are golden brown and cooked through. Remove from heat and set aside.
In a large bowl, combine the cooked quinoa, snow peas, carrot, red bell pepper, and parsley. Drizzle the citrus dressing over the mixture and toss gently to combine.
Divide the quinoa salad among serving plates and top each portion with 3 seared scallops.
Serve immediately and enjoy!
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
