Ingredients
The following ingredients have 2 Servings
- 1 cup white, red or multi-color quinoa
- 1 1/2 cups water
- Kosher salt, to taste
- 1 Tbs. olive oil
- 2 to 4 Tbs. chopped fresh basil
- Freshly ground pepper, to taste
- &nbsp;<br>
- 2 oranges, peel and pith removed
- 1 large avocado, peeled, pitted and finely diced
- 3 Tbs. minced fresh basil
- 2 Tbs. minced shallot
- 1 1/2 tsp. seeded and minced red jalape&#241;o
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 10 to 12 oz. sea scallops, patted dry
Instruction
- To make the quinoa, place the quinoa in a saucepan, rinse with cold water and drain. Repeat the rinsing 3 more times, then drain the quinoa and return it to the pan. Add the 1 1/2 cups water and a pinch of salt and bring to a boil. Reduce the heat to low, cover and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes before serving. Fluff the quinoa with a fork and then stir in the olive oil and basil. Season with salt and pepper.
- Meanwhile, cut the oranges in half, slice them 1/3 inch thick and then cut into 1/3-inch cubes. Place in a bowl. Gently stir in the avocado, basil, shallot and jalape&#241;o. Season with salt and pepper.
- In a large nonstick fry pan over medium-high heat, warm the olive oil. Season the scallops with salt and pepper, add to the pan and saut&#233; until almost springy to the touch, about 2 minutes per side.
- Spread the quinoa on 2 warmed plates. Top with the salsa and then the scallops and serve immediately. Serves 2.
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
