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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.

Eating Well