Toasted Quinoa Salad with Scallops & Snow Peas

Directions

Add scallops, 2 teaspoons soy sauce in a medium bowl and toss to well combine. Set aside.

Put a large, high-sided skillet with a tight-fitting lid over medium heat.

Stir in 1 tablespoon canola oil and quinoa.

Cook, stirring frequently, until the quinoa begins to brown, about 7 minutes.

Stir in garlic and cook, stirring, until fragrant, 1 to 2 minutes more.

Stir in water and salt and bring to a boil.

Stir once, cover and cook over medium heat until the water is absorbed, 14 to 16 minutes. (Do not stir.)

Remove from the heat and allow to stand, covered, for about 10 minutes.

Stir in snow peas, cover and let stand for 6 minutes more.

Meanwhile, mix together 2½ tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl.

Stir in the quinoa and snow peas, scallions and bell pepper, mix well.

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.

Put the remaining 2½ teaspoons canola oil and cook the scallops, turning once, until golden and just firm, 2 to 3 minutes total.

Gently stir the scallops into the quinoa salad.

Sprinkle cilantro over the salad.

Serve warm or chilled.