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