Quinoa stir fry with scallops gives a sweet and savory twist to Asian stir fry! Yep, coconut butter quinoa stir fry with scallops. This easy stir fry recipe is delicious, gluten free, and nutritious!
Ahh Friday, you are here! Actually, I’m on a plane right now celebrating! On my way to meet up with the Kiwi in New Zealand. I can’t wait to see him and show you all this amazing beautiful country!
But first, let’s wrap the week up with another quinoa recipe and another confession
Confession, the Kiwi has actually been training for Ironman in New Zealand for almost a month now. And confession, I hogged all the sizzlefish scallops while he was gone. Oops!
Seriously, scallops are the easiest thing to make for one person. And so is a stir fry! Which is why i made this meal about 3x already. But this recipe has a little twist to it, stay with me here.
Sweet scallops and veggies are in this quinoa stir fry recipe. It’s kinda like fried rice style. Plus, instead of sesame or soy sauce, I use coconut butter and tamari.
And I bet you are wondering about the change in oils. Well, for one, coconut butter has less oxidation than sesame oil when used at high heat. That’s good news for your body! Same goes with avocado oil versus olive oil.
And two, I didn’t have any more sesame oil, and soy sauce has wheat. Let’s not forget that this is pretty dang tasty…. that would be my third point.
Okay okay, enough jibber jabber, let me get you this quinoa stir fry recipe. It’s a must make for ANY week night or weekend.
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Scallops and Veggie Quinoa Stir Fry {Gluten Free}
- Total Time: 40 min
- Yield: 4 1x
Ingredients
- 1 cup uncooked quinoa (or about 2 1/2 cups cooked quinoa)
- 1 1/2 cups vegetable stock
- 1 1/2 cup frozen peas and carrot mix (or about 2/3 cup each)
- 1 garlic cloves, minced
- 1 large egg or 2 small eggs
- 1 tbsp tamari sauce
- 1 to 11/2 tbsp coconut oil or coconut butter (divided)
- 2 tbsp chopped nuts or seeds
- Optional 1/2 cup onion, chopped
- 6–8 large scallops (we use Sizzlefish)
- 3 tbsp chives or scallions
- Sea salt
Instructions
- First, make sure to soak or rinse off the starch from your quinoa. Then cook in broth according to instructions. I usually add in a dash of salt and oil, bring to a boil, them simmer until fluffy (about 20 minutes or less).
- While the quinoa is cooking, sauté your scallops in 1/2 tbsp coconut butter or coconut oil (which is good for higher heat) or other oil of choice, and your chives. Add in a tsp of tamari or balsamic vinegar to give it a nice brown glaze. Sautee on medium high for about 6 minutes or until scallops are almost opaque.
- Once the quinoa is cooked, fluff it then move it into a larger pan or wok. Add in your eggs, garlic, tamari sauce, onion, addition 1/2 to 1 tbsp coconut butter, and veggies, and stir-fry it until eggs and veggies are cooked and scrambled. Add in your scallops and the sauce from the scallops the last few minutes. Or feel free to keep them separate and serve on top of each other.
- Dish up and top with seeds and more sauce if desired. Feel free to garnish with fresh ginger as well. It goes nicely!
- Serves around 4.
- Prep Time: 10 min
- Cook Time: 30 min
Well, folks, put in a fork in me, I’m done! I’ll be back next week with more good eatin’ plus a few guest posts.
I hope you all stay with me these next few weeks! I’ll try to post pictures of New Zealand and all the good food and scenery on instagram and facebook. This could also be the Kiwi’s last Ironman as a Professional, so we are going to try to soak it all up!
What’s your favorite type of stir fry? Any new ones I should try?
Cheers Friends!
