Toasted Quinoa Salad with Scallops Snow Peas
Ingredients
16
ounces
dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
7
teaspoons
Mrs. Dash Teriyaki Marinade, divided
2
tablespoons
plus 1 teaspoons canola oil, divided
1
3/4 cups
quinoa, rinsed well (see Tip)
2
teaspoons
grated or minced garlic
3
1/2 cups
boiling water
1
1/2 cup
trimmed and diagonally sliced snow peas, (1/2 inch thick)
1/2
cup
rice vinegar
1
teaspoon
toasted sesame oil
1
cup
thinly sliced scallions
1/2
cup
finely diced red bell pepper
1/3
cup
finely chopped fresh cilantro, for garnish