Asian Toasted Quinoa Salad With Snow Peas

My husband loves scallops.  It is nearing time for him to travel for work again so I have been whipping up meals that he especially will enjoy.  This week I made Asian toasted quinoa salad using scallops.  This dish is very versatile you can easily substitute shrimp or chicken and if you desire a vegetarian or vegan quinoa salad you can substitute tofu or simply omit the ingredient entirely.

The combination of rice vinegar  and tamari in this dish create a very unique and refreshing taste while the crunchy snow peas, red pepper, and scallions give it an exciting texture.  This Asian toasted quinoa salad is wonderful served hot or cold and is easy to prepare  in bulk to have handy in the refrigerator for easy lunches, dinner, or snacks.

What you need:

12 ounces dry scallops, shrimp, chicken, tofu (or you can omit this ingredient), 4 teaspoons reduced-sodium tamari (or soy sauce), 6 tablespoons of olive oil, 1 1/2 cups uncooked quinoa,  3 cloves of garlic (diced),  1 cup of trimmed snow peas (you can cut them in 1/2 if you desire),  1 cup thinly sliced scallions, 1 red bell pepper (diced) , 1/4 cup chopped fresh cilantro, 3 cups of water, 1/3 cup rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon of sea salt.

What you do:

Toss meat or tofu with 2 teaspoons of tamari (or soy sauce) in a medium bowl then set it aside.

Place a large skillet over medium heat.  Add 1 tablespoon of olive oil and quinoa.  Cook the quinoa, stirring constantly, for 5 minutes.

Add the minced garlic, continue stirring for about a minute.  Add water and sea salt.  Increase heat to high and bring to a boil.  Stir, reduce heat to medium low, and cover it until all of the water is absorbed (about 15 minutes).  Remove from heat and keep covered for 5 minutes.  Stir in snow peas, scallions, and red bell pepper, cover for 5 minutes more.

Whisk 3 tablespoons of olive oil, 2 teaspoons of tamari (or soy sauce), rice vinegar, and sesame oil in a large bowl.

Add this to the quinoa mixture and stir to combine.  Set aside.  **If you are not adding meat or tofu you are finished.  Garnish with cilantro and enjoy!**

Remove your meat or tofu from the tamari and pat dry.

Heat another skillet to medium high.  Add the remaining 2 teaspoons of olive oil and cook your meat or tofu until fully cooked.

Stir meat or tofu into the quinoa salad.

Garnish with cilantro and enjoy!

If you like this recipe you may also like Spicy Quinoa & Corn Salad, Shrimp Pad Thai, or Summer Couscous.

To see all of my recipes please click here.

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