Thai Quinoa Scallops and Shrimp Salad
Thai Quinoa Scallops and Shrimp Salad
2 Bell Peppers, diced and seeded
2 Zucchini, cubed
1 onion, diced
1 cup mushrooms (I used Crimini, baby bellas work well too), halved
1 pt. grape tomatoes
1 cup corn
2/3 – 3/4 cup San-J Thai Peanut Sauce
1 cup Quinoa, or Sprouted Quinoa
1/4 cup San-J Thai Peanut Sauce
1 1/4 – 1 3/4 water (follow Quinoa package directions, using San-J sauce in place of 1/4 cup water for boil)
1/2 lb. shrimp, deveined and peeled
1/2 lb. scallops
2 Tbs. oil (high heat preferred)
2 Tbs. San-J Thai Peanut Sauce
Preheat oven to 400°F.
Prepare vegetables and spread evenly in a baking dish or roasting pan, drizzling with enough San-J Thai Peanut Sauce to lightly coat all veggies (Except corn!). Toss to coat.
Place in preheated oven and bake for approximately 30 minutes, stirring once at 15 minutes so as not to overbrown.
Meanwhile, boil water or broth in a saucepan per Quinoa package directions,Reducing total water or broth called for by 1/4 cup. RINSE WELL BEFORE COOKING. Add rinsed Quinoa and 1/4 cup San -J Thai Peanut Sauce, stir and cover, reducing heat to simmer. Follow package directions-most recommend 15-20 minutes. The seeds are cooked when the white spiral-like germ has popped out and the water is absorbed. Fluff with a fork once fully cooked. CONT…
Prepare a large wok or skillet by adding oil and 2 Tablespoons San-J Thai Peanut Sauce and heating to high. When the pan is very hot, add the scallops and shrimp, being careful not to get burned from splatter. Pan sauté on both sides for a total of 2-3 minutes, depending on the size of the shrimp and scallops. The scallops should be slightly caramelized on the edges and very soft inside, but not translucent; the shrimp should no longer be pink, but not cooked so much that they are rubbery.
Reduce heat to medium-low and add roasted vegetables, corn, and cooked Quinoa. Toss to bring to consistent heat and serve.
Can be served on a plate or shaped into a ramekin drizzled with extra sauce for a nice presentation.
Enjoy!
