zen garden quinoa w/ scallops & water chestnuts

In brunch, culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, spa food, vegetarian on 03.02.11 at 6:44 pm

the well-stocked pantry saves the day! it was yet another one of those arctic winter days, so i wasn’t too keen to venture out into the bitter cold to the grocery store. so i quickly scanned the items in my pantry and freezer…  some organic quinoa, frozen veggie medley, honey, shallots, fennel seed, and frozen scallops from the farmers’ market were the perfect ingredients to make a cozy (and easypeasy!) weeknight dinner.

– bring to a boil: 1 cup (250mL) quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff w/ a fork

wok it up:
– brown 1 small shallot (rough chop) w/ evoo in wok at medium heat for 1-2min
– add 1/2 tsp fennel seed
– drain 2 cups scallops in colander w/ cold water to thaw (these ones were frozen from the fresh fish vendor at the local farmers’ market)
– add scallops to shallots in wok
– drizzle w/ 1 tsp honey
– season w/ ground black peppercorns
– stirfry scallops for 4-5min

veg it up:
– add 3 cups frozen veggie medley to scallops in wok
(tip: i like europe’s best zen garden medley of carrots, snow peas, red peppers, baby corn, water chestnuts & bean sprouts.)
– drizzle w/ 1 tsp honey
– season w/ ground black peppercorns & dash of sea salt

food styling:
– plate a bed of quinoa in a small bowl and pile on the veggie & scallop stirfry
– season w/ ground black peppercorns


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