One-dish dinner that's healthy and yummy: Scallops with quinoa and farm-fresh veggies

Combine chewy quinoa with crisp snow peas and savory sea scallops and voila! Delightful summer fare.

Recipe: Toasted Quinoa with Scallops and Snow Peas
(serves 4-6)
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

Instructions:
 
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.

Source: Eating Well Magazine