Today's Tip: What's for Lunch?

I like to serve this over fresh spinach and sometimes I add a little Newman's Own Lowfat Sesame Ginger dressing on top.  This dish is a great option for a light dinner and I always make sure I prepare enough for the next day's lunch.  You can easily double the recipe, and the leftovers stay good for 3-4 days in the fridge. 

Note: The calorie count will vary based on how much oil you use. 

Toasted Quinoa Salad with Scallops & Snow Peas
makes about 6 1-cup servings

Ingredients

12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note) or medium-size shrimp, uncooked
4 teaspoons reduced-sodium tamari, or soy sauce, divided
olive or grapeseed oil (see amounts in recipe below)
1 1/2 cups quinoa, rinsed well (see Tip)
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon sea 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 2 teaspoons oil (more as needed) 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 2 tablespoons 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.

Tips:
Note: 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 ("wet" scallops) have been subjected to a chemical bath and are mushy, less flavorful and won't brown properly.

Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.

Nutrition Facts

Calories 326, Total Fat 15 g, Saturated Fat 1 g, Monounsaturated Fat 8 g, Cholesterol 19 mg, Sodium 713 mg, Carbohydrate 32 g, Fiber 4 g, Protein 16 g, Potassium 511 mg. Daily Values: Vitamin C 35%, Iron 15%.