Toasted Quinoa Salad With Scallps And Snow Peas Recipes

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TOASTED QUINOA, SNOW PEAS, TOMATOES AND MOZZARELLA SALAD



Toasted Quinoa, Snow Peas, Tomatoes and Mozzarella Salad image

This is a great summery salad full of fresh tastes. Makes enough for a crowd. From Cooking Light, June 2007.

Provided by Podkayne

Categories     Grains

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups uncooked quinoa
3 cups water
1 cup snow peas, cut diagonally
3/4 cup diced fresh mozzarella cheese
1/2 cup chopped red onion
1/2 cup cucumber, chopped seeded
1/4 cup chopped of fresh mint
2 tablespoons chopped fresh basil
1 pint cherry tomatoes, halved
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
4 teaspoons extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Toast quinoa in a medium sauce pan, about 5 minutes. Add 3 cups of water to the pan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Fluff with a fork and cool.
  • In a large bowl, combine quinoa and peas, mozzarella, onion, cucumber, mint, basil, and tomatoes.
  • Whisk lemon rind, juice, and olive oil in a small bowl.
  • Toss with quinoa mixture to coat.

Nutrition Facts : Calories 191.3, Fat 6.6, SaturatedFat 1.9, Cholesterol 8.3, Sodium 245.5, Carbohydrate 26.8, Fiber 3.1, Sugar 2.3, Protein 7.5

TOASTED QUINOA SALAD WITH SCALLOPS AND SNOW PEAS



Toasted Quinoa Salad With Scallops and Snow Peas image

This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper, and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops. From EatingWell.com

Provided by Lise in Indiana

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • Toss scallops with 2 teaspoons soy sauce ( or tamari) in a medium bowl. Set aside.
  • 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.
  • Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons soy sauce (or tamari), 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 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.
  • Notes: Be sure to buy "dry" scallops that have not been treated with sodium tripolyphosphate, (STP). STP-treated scallops ("wet" scallops) have been subjected to a chemical bath and are mushy, less flavorful, and won't brown properly.
  • Find Quinoa, a delicately flavored, protein-rich grain, in natural-foods stores or in the natural-foods sections of many supermarkets. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

Nutrition Facts : Calories 329.4, Fat 14.6, SaturatedFat 1.2, Cholesterol 18.9, Sodium 612.6, Carbohydrate 34.2, Fiber 3.6, Sugar 1.5, Protein 16.3

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