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Sweet Scallops and "Fried" Veggie Quinoa {gluten free}
COTTER CRUNCH14Ingredients
35Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup cooked quinoa (or about 2½ cups cooked quinoa)
- 1 1/2 cups vegetable stock
- 1 1/2 cups frozen peas (and carrot mix, or about ⅔ cup each)
- 1 garlic cloves (minced)
- 1 Tbsp. avocado (for quinoa)
- 1 large egg (or 2 small eggs)
- 1 Tbsp. tamari sauce
- 1/2 Tbsp. coconut oil (or coconut butter, I used sweet spreads maple coconut butter for sweetness in place of a sesame oil)
- 2 Tbsp. chopped nuts (or seeds)
- 1/2 cup onion (chopped, optional)
- 8 scallops (large, we use Sizzlefish)
- 3 Tbsp. chives (or scallions)
- butter oil (for cooking scallops)
- sea salt
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium910mg38% |
| Potassium330mg9% |
| Protein11g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C20% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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