Toasted Quinoa Salad With Scallps And Snow Peas Food

TOASTED QUINOA, SNOW PEAS, TOMATOES AND MOZZARELLA SALAD

Steps:

• Toast quinoa in a medium sauce pan, about 5 minutes. Add 3 cups of water to the pan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Fluff with a fork and cool.
• In a large bowl, combine quinoa and peas, mozzarella, onion, cucumber, mint, basil, and tomatoes.
• Whisk lemon rind, juice, and olive oil in a small bowl.
• Toss with quinoa mixture to coat.

SKILLET-TOASTED QUINOA

Steps:

• 1. Cook the quinoa in a large nonstick skillet over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. It will make slight popping sounds as it approaches being done. To best ascertain doneness, scoop out a teaspoon, cool it slightly, and taste it. Touching it directly in the pan will not be a sure test, as the quinoa will be releasing steam.
• 2. Remove the skillet from the heat. Season the quinoa to taste and serve as a side or proceed with a recipe.

TOASTED QUINOA SALAD

Steps:

• Rinse quinoa and drain (as you would with rice). Place in small saucepan with 1½-2 cups of water.
• Bring to the boil, cover, reduce heat to low and simmer (12-15 minutes) until tender and all water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
• Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add cold quinoa and toss to combine. Whisk together citrus juice, tamari, ginger, garlic and chili. Pour over salad and combine well.

TOASTED QUINOA SALAD WITH SCALLOPS AND SNOW PEAS

Steps:

• Toss scallops with 2 teaspoons soy sauce ( or tamari) in a medium bowl. Set aside.
• 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.
• Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons soy sauce (or tamari), vinegar, and sesame oil in a large bowl. Add the quinoa and snow peas, scallions, and bell pepper; toss to combine.
• 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.
• Notes: Be sure to buy "dry" scallops that have not been treated with sodium tripolyphosphate, (STP). STP-treated scallops ("wet" scallops) have been subjected to a chemical bath and are mushy, less flavorful, and won't brown properly.
• Find Quinoa, a delicately flavored, protein-rich grain, in natural-foods stores or in the natural-foods sections of many supermarkets. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.