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Scallop Mango And Quinoa Salad Recipe
|Quinoa||3⁄4 Cup (12 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Frozen corn kernels||1 Cup (16 tbs), thawed|
|Bay scallops||3⁄4 Pound|
|Mango||1 , pitted, peeled, and chopped|
|Tomatoes||2 , diced|
|Celery stalks||2 , chopped|
|Pickled jalapeno pepper||2 Teaspoon, finely chopped|
|Lime juice||2 Tablespoon|
|Chopped fresh mint/Cilantro||2 Tablespoon|
Serving size: Complete recipe
Calories 1281 Calories from Fat 146
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 180.3 mg
Sodium 2970.6 mg123.8%
Total Carbohydrates 178 g59.3%
Dietary Fiber 23.5 g94.2%
Sugars 43.5 g
Protein 108 g215.7%
Vitamin A 119.4% Vitamin C 179.4%
Calcium 61.4% Iron 107.4%
*Based on a 2000 Calorie diet
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.