Quinoa is my latest go-to food. I have always enjoyed this protein-packed grain since trying it a few years ago, but for some reason I have really been loving it lately. It is so easy to make and the nutty flavor and slightly crunchy texture is delicious. I thought it would be a perfect complement to rich, buttery scallops broiled with peaches. Turned out to be a good combination!
Here's what I did:
I rinsed a cup of quinoa and sautéed it with a little sesame oil, some sesame seeds and a couple cloves of minced garlic in a saucepan for a few minutes. Then I added two cups of vegetable broth and some smoked sun-dried tomatoes and let it simmer until the quinoa was cooked and the broth was absorbed. For the scallops, I tossed them with a little lemon juice, some Jane's Krazy Mixed-up Chunky Garlic Seasoning and some mint, then added one diced peach. I put the mixture on a foil lined baking sheet coated with cooking spray and baked it at about 300 for a few minutes, then I stirred it a bit and cranked up the oven to broil setting for a few more minutes to give the scallops and peach and nice browning (watch carefully as the scallops can quickly overcook). When done, I gently combined this with the quinoa and spooned over some romaine lettuce, then garnished with some fresh mint and added a little lemon-mustard-yogurt dressing. Paired nicely with a Pinot Grigio for date night!
Here's what I did:
I rinsed a cup of quinoa and sautéed it with a little sesame oil, some sesame seeds and a couple cloves of minced garlic in a saucepan for a few minutes. Then I added two cups of vegetable broth and some smoked sun-dried tomatoes and let it simmer until the quinoa was cooked and the broth was absorbed. For the scallops, I tossed them with a little lemon juice, some Jane's Krazy Mixed-up Chunky Garlic Seasoning and some mint, then added one diced peach. I put the mixture on a foil lined baking sheet coated with cooking spray and baked it at about 300 for a few minutes, then I stirred it a bit and cranked up the oven to broil setting for a few more minutes to give the scallops and peach and nice browning (watch carefully as the scallops can quickly overcook). When done, I gently combined this with the quinoa and spooned over some romaine lettuce, then garnished with some fresh mint and added a little lemon-mustard-yogurt dressing. Paired nicely with a Pinot Grigio for date night!
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