Tuesday, January 17, 2012

Toasted Quinoa and Scallops

Toasted Quinoa and Scallops

12 ounces scallops, cut into  ½ inch size pieces
1 cup raw quinoa
2 cups water
2 Tablespoon canola oil, divide
1 Tablespoon sesame oil
4 Tablespoons rice wine vinegar
1 tsp soy sauce (low sodium, if possible)
6 ounces snow pea pods, sliced into ½ inch chunks
½ cup bell pepper, diced
4 scallions, thinly sliced

1.      Heat a large skillet with 1 Tablespoon canola oil.  Add quinoa, and cook, stirring occasionally, until it begins to brown. It will pop similar to popcorn.
2.      Add 2 cups water, bring to a boil.  Cover, reduce heat to low, and simmer for 15 minutes.
3.      Stir in pea pods, cover for 5 minutes.
4.      Mix remaining canola oil, sesame oil, soy sauce and vinegar. Set aside.
5.      In a non-stick skillet, heat and spray with cooking spray. Place scallops in, sauté until beginning to brown.
6.      Put bell peppers and scallions on quinoa.
7.      Pour oil/vinegar sauce over quinoa. Stir in.
8.      Gently stir in scallops.

Serves 6 (1 cup portions)

Nutritional data:
Calories:          228
Fat:                  6.6g
Sat fat:             0.7g
Cholesterol:     23mg
Sodium:          155mg
Carbs:            26.9g
Fiber:               3.2g
Protein:          16.5g

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