Scallop Mango And Quinoa Salad Recipe
Ingredients
| Quinoa | 3/4 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Corn kernels | 1 Cup (16 tbs), frozen | |
| 3/4 pound bay scallops | ||
| 1 mango, pitted, peeled, and chopped | ||
| Tomatoes | 2 , diced | |
| Celery stalks | 2 , chopped | |
| 2 teaspoons finely chopped pickled jalapeno pepper | ||
| Lime juice | 2 Tablespoon | |
| 2 tablespoons chopped fresh mint or cilantro | ||
Directions
Place the quinoa in a sieve and rinse well under cold running water.
Combine the quinoa, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil.
Stir, reduce the heat, and simmer, covered, about 12 minutes.
Stir in the corn and continue to cook until the quinoa is tender, about 2 minutes longer.
Drain off any excess water and place the quinoa mixture in a large bowl; set aside to cool.
Meanwhile, place the scallops and remaining 1/2 teaspoon salt in a small non-stick skillet over medium heat.
Cook, stirring occasionally, until the scallops are just opaque in the center, about 3 minutes.
Drain off the excess liquid; set the scallops on a plate to cool.
Add the mango, tomatoes, celery, jalapeno pepper, lime juice, mint, and scallops to the quinoa and toss.
Combine the quinoa, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil.
Stir, reduce the heat, and simmer, covered, about 12 minutes.
Stir in the corn and continue to cook until the quinoa is tender, about 2 minutes longer.
Drain off any excess water and place the quinoa mixture in a large bowl; set aside to cool.
Meanwhile, place the scallops and remaining 1/2 teaspoon salt in a small non-stick skillet over medium heat.
Cook, stirring occasionally, until the scallops are just opaque in the center, about 3 minutes.
Drain off the excess liquid; set the scallops on a plate to cool.
Add the mango, tomatoes, celery, jalapeno pepper, lime juice, mint, and scallops to the quinoa and toss.
Chef
