Grilled scallops with orange quinoa

Indulge yourself with a delicious and light Mediterranean-style dish in which harmoniously merged different textures and taste notes. Marine grilled scallops served with boiled quinoa with orange flavor and aroma. Cooking Quinoa with Orange zest is a great idea to mask it a little bitter taste. Finished quinoa mixed with fresh herbs canned chickpeas and citrus dressing, tart taste of which It will be ideally combined with seafood. Scallops can be fried on any grill or grill pan. A couple of minutes is enough to they remained tender. Nutritional Information per serving: (total 4-6) Calories 433, total fat 18 g., Saturated fat g., Protein 23 g., carbohydrates 44 g., fiber g., cholesterol mg., sodium mg., sugar г. Time: 40min Difficulty: easy Servings: 4-6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Quinoa

• 1.5 tbsp. quinoa
• Zest 1 large orange

Scallops

• 18 scallops 4-5 cm in size (approximately 0.5 kg.), stiff muscles remove
• 3 tbsp. l olive oil

Gas station

• 1/4 Art. olive oil
• 1/4 Art. orange juice (approximately 1 large orange)
• 2 tbsp. l lemon juice
• 1 can 425 gr. canned chickpeas washed
• 1/3 Art. chopped parsley
• Special equipment: 12 wooden skewers long 20 cm soaked for half an hour in water to prevent them fire

Recipes with similar ingredients: quinoa, oranges, sea scallops, lemon, chickpeas, parsley

Recipe preparation:

1. Quinoa:

   In a medium-sized saucepan, mix 2 tbsp. water quinoa orange zest and 1 tsp. salt and over moderate heat bring to a boil. Turn down the heat to low. Cover the pan and cook until all the liquid is absorbed, 10-12 minutes. Loosen with a fork, cover the pan and let the quinoa infuse for another 10-12 minutes.

2. Scallops:

   On a moderate heat, heat the grill pan or heat gas or charcoal grill. Sprinkle with a cooking spray. Plant 3 scallop on a skewer. Pass another skewer (parallel to the first) through scallops to make them easier to turn over. Repeat the same most with the remaining scallops and skewers to get everything 6 servings. Sprinkle with olive oil and sprinkle with 2 tsp. salt and 0.5 tsp black pepper. Fry until tender, 2-3 minutes each side.

3. Refueling:

   In a small bowl, combine olive oil, orange and lemon juice, 1 tsp. salt and 0.5 tsp black pepper.

4. Put the quinoa in a large bowl. Add dressing, chickpeas and parsley. Shuffle to cover with dressing. Salt and pepper to taste. Top with grilled scallops and serve.