Nutrition Facts

• • Calories: 239
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 38mg
  • Sodium: 336mg
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 24g

Ingredients

• • 2 cups water
  • 3/8 tsp salt
  • 1 cup quinoa, rinsed and drained
  • 3 tsp olive oil
  • 1/2 cup chopped onion
  • 1/2 yellow bell pepper, chopped
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped mint
  • Black pepper to taste
  • 1 1/2 lb sea scallops (about 1 inch diameter each)

Preparation

• • In a medium saucepan, add water and 1/4 tsp of the salt and bring water to a boil. Add rinsed quinoa and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes, or until all water is absorbed and quinoa is tender. Set aside.
  • In a skillet, heat 1 tsp of the olive oil over medium heat until hot. Add onion and bell pepper and sauté for 3 minutes, or until onion is softened. Add onion and bell pepper mixture, lemon zest, lemon juice, cherry tomatoes, mint and black pepper to quinoa. Toss to combine. Keep warm.
  • In a large cast-iron skillet, heat remaining 2 tsp of oil over medium-high heat. Season scallops with the remaining 1/8 tsp of salt and pepper to taste. Add scallops to skillet and cook for 3 minutes on each side, or until lightly browned. Serve with quinoa mixture.

You Might Also Like...

	Spaghetti Squash Recipe Jalapeño, garlic, capers and feta cheese give this spaghetti squash lots of flavor without lots of calories. This tasty spaghetti squash is a great gluten free recipe too.
	Deviled Eggs Recipe Healthy Greek yogurt substitutes for high-fat mayonnaise in this easy deviled eggs recipe. Perfect for brunch, a light lunch or an easy appetizer, these low calorie deviled eggs can be made ahead.
	Brown Rice Penne Chicken Recipe Try brown rice pasta for a gluten free dinner that everyone will love. Gluten free pasta, chicken and broccoli are baked in a creamy sauce that's low fat and delicious.