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Ingredients

• 12 ounces  dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
• 4 teaspoons  reduced-sodium tamari, or soy sauce, divided
• 4 tablespoons plus 2 teaspoons  canola oil, divided
• 1 1/2 cups  quinoa, rinsed well (see Tip)
• 2 teaspoons  grated or minced garlic
• 3 cups  water
• 1 teaspoon  salt
• 1 cup  trimmed and diagonally sliced snow peas, (1/2 inch thick)
• 1/3 cup  rice vinegar
• 1 teaspoon  toasted sesame oil
• 1 cup  thinly sliced scallions
• 1/3 cup  finely diced red bell pepper
• 1/4 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.

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