Toasted Quinoa with Shrimp Recipe

Looking for an easy Toasted Quinoa with Shrimp recipe? Learn how to make Toasted Quinoa with Shrimp using healthy ingredients.


Submitted by carmann

Makes 6 servings



* 12 ounce(s) dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Tips & Techniques) * 4 teaspoon(s) reduced-sodium tamari or soy sauce, divided * 4 tablespoon(s) canola oil, divided * 2 teaspoon(s) canola oil * 1 1/2 cup(s) quinoa, rinsed well (see Tips & Techniques) * 2 teaspoon(s) grated or minced garlic * 3 cup(s) water * 1 teaspoon(s) salt * 1 cup(s) (1/2 inch thick) trimmed and diagonally sliced snow peas * 1/3 cup(s) rice vinegar * 1 teaspoon(s) toasted sesame oil * 1 cup(s) thinly sliced scallions * 1/3 cup(s) finely diced red bell pepper * 1/4 cup(s) finely chopped fresh cilantro for garnish

Recipe Ingredients for Toasted Quinoa with Shrimp

1.5 cup Quinoa
12 oz Shrimp Fresh Seafood
4 tsp Soy Sauce
2 1tsp Olive Oil
4 tbsp Olive Oil
1/2 tbsp Minced Garlic
1 cup, chopped Peas, Edible-podded (sugar snap peas)
1 serving Rice Vinegar
1 cup, chopped Onions, Spring Or Scallions
4.198 oz Bell Pepper Red

Recipe Directions for Toasted Quinoa with Shrimp

  1. Directions

  2. 1. Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.

  3. 2. 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.

  4. 3. Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar, and sesame oil in a large bowl. Add the quinoa and snow peas, scallions, and bell pepper; toss to combine.

  5. 4. 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.

  6. Carb Servings: 2 starch, 1 lean meat, 2 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (35% daily value), Magnesium (31% dv), Folate (25% dv), Iron (15% dv).

Categories

Main Dish

Nutrition Facts
Serving Size 182.7g
Amount Per Serving
Calories
327
Calories from Fat
124
% Daily Value*
Total Fat
13.8g
21%
Saturated Fat
1.8g
9%
Trans Fat
0.0g
Cholesterol
110mg
37%
Sodium
331mg
14%
Potassium
361mg
10%
Total Carbohydrates
32.4g
11%
Dietary Fiber
4.2g
17%
Sugars
1.6g
Protein
19.4g
Vitamin A 30% Vitamin C 85%
Calcium 5% Iron 26%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B
  Good points
  • Low in sugar
  • Very high in vitamin C
  •   Bad points
  • High in cholesterol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement