Skip to main content
    Thrive On

    Toasted Quinoa Salad with Scallops & Snow Peas

    Low PotassiumLow ProteinDairy-FreeEgg-FreeNut-FreeAsianSeafoodDinnerSalad
    Toasted Quinoa Salad with Scallops & Snow Peas
    Low PotassiumLow ProteinDairy-FreeEgg-FreeNut-FreeAsianSeafoodDinnerSalad
    6 servings, about 1 cup each
    Active time: 50 minutes
    Total time: 50 minutes

    Description

    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.

    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 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.

    Tips

    • Tip: Look for “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.
    • Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories314 cal
    • Total Fat14.6 g
    • Saturated Fat1.3 g
    • Cholesterol0 mg
    • Sodium843 mg
    • Carbohydrate Total32.1 g
    • Protein14 g
    • Phosphorus404 mg
    • Potassium453 mg
    • Fiber3.9 g
    • Calcium47 mg

    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
    • 1½ 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)
    • ⅓ cup rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1 cup thinly sliced scallions
    • ⅓ cup finely diced red bell pepper
    • ¼ cup finely chopped fresh cilantro, for garnish

    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
    • 1½ 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)
    • ⅓ cup rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1 cup thinly sliced scallions
    • ⅓ cup finely diced red bell pepper
    • ¼ cup finely chopped fresh cilantro, for garnish

    Description

    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.

    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 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.

    Tips

    • Tip: Look for “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.
    • Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired