Spicy Apricot Scallops with Quinoa
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 450.5
- Total Fat: 10.2 g
- Cholesterol: 61.8 mg
- Sodium: 1,263.5 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 3.7 g
- Protein: 38.2 g
View full nutritional breakdown of Spicy Apricot Scallops with Quinoa calories by ingredient
Introduction
A slightly asian dish that is light and delish! A slightly asian dish that is light and delish!Number of Servings: 5
Ingredients
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1 Cup Quinoa, dry
2 Cups Chicken Broth
1 Tbsp Safflower Oil (or olive oil)
1/4 Cup Lemon grass, juliene
1 Tsp Minced Garlic
1/2 Cup Minced Raw Onion
1 tsp sea salt
2 Pounds Scallops, raw and thawed
1/4 Tsp Ground Ginger
1/4 Tsp Cayenne
1/4 Cup Peanuts
8 Tbsp Apricot Preserves
2 Tbsp low sodium Soy sauce
1 Cup Snow Peas, fresh
Directions
Makes 5 equal serving plates.
Prepare 1 cup Dry Quinoa by boiling in 2 cups Chicken Broth for 15 minutes.
In a separate pan, saute oil, lemon grass, garlic, onion, and salt.
Add in scallops, ginger, cayenne, and peanuts, saute at high heat until most liquid is thickened.
Mix apricot and soy sauce in a small bowl, then add to scallop pan.
When sauce is thick and dark golden, add snow peas, mix just to coat, and turn off.
Serve scallop dish in the center of a ring of quinoa.
Number of Servings: 5
Recipe submitted by SparkPeople user CRYSTALDISNEY.
Prepare 1 cup Dry Quinoa by boiling in 2 cups Chicken Broth for 15 minutes.
In a separate pan, saute oil, lemon grass, garlic, onion, and salt.
Add in scallops, ginger, cayenne, and peanuts, saute at high heat until most liquid is thickened.
Mix apricot and soy sauce in a small bowl, then add to scallop pan.
When sauce is thick and dark golden, add snow peas, mix just to coat, and turn off.
Serve scallop dish in the center of a ring of quinoa.
Number of Servings: 5
Recipe submitted by SparkPeople user CRYSTALDISNEY.