Quinoa Two More Ways

A while ago I posted two recipes for quinoa: pesto quinoa with spinach and grape tomatoes and Indian-spiced quinoa with tofu and dried cherries - http://princess-peach-kitchen.blogspot.com/2011/05/quinoa-two-ways.html

Needless to say, I really love quinoa. Here are two more ways to serve this great protein:

Orange-scented Quinoa Topped with Seared Sea Scallops

1) Cook 1 cup quinoa and sear sea scallops in a pan with olive oil and butter (or preferred vegan substitute.) Season scallops with granted pink fleur de sel to develop a nice golden-brown crust on them.
2) Mix cooked quinoa with a dressing of the fresh orange juice and zest of two oranges, extra virgin olive oil, salt and pepper. Stir in a handful of garbanzo beans and chopped fresh parsley. Let the warm quinoa absorb the dressing.
3) Top the warm quinoa with the sea scallops and serve!

Ginger-Lime Quinoa with Grilled Shrimp

1) While 1 cup quinoa cooks, grill at least a dozen shrimp seasoned with olive oil, salt, pepper, and minced fresh ginger. (Add red pepper flakes for heat if desired.)
2) Mix into cooked quinoa the juice and zest of two limes with extra virgin olive oil, salt and pepper, and a pinch of yellow curry, stirring to coat the quinoa evenly.
3) Pour grilled shrimp, along with the juices and ginger, into the quinoa, tossing to disperse. Scrape any pan drippings into the quinoa - that's all the best flavor. Chop about half a cucumber or so into small dice and mix cucumbers into the quinoa and shrimp dish. Serve warm.
*Note: the quinoa is also good at room temperature or even cold, so it makes for great leftovers.