Grilled Scallops with Orange Quinoa

Ingredients:

Quinoa

• 1.5 cups quinoa
• Zest of 1 large orange

Scallops

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

Refueling

• 1/4 cup olive oil
• 1/4 cup orange juice (about 1 large orange)
• 2 tablespoons lemon juice
• 1 can (425g) of canned chickpeas, rinsed
• 1/3 cup chopped parsley
• Special equipment: 12 wooden skewers, 20 cm long, soaked in water for half an hour to prevent them from catching fire

Preparation:

1. Quinoa:

   
   In a medium saucepan, combine 2 cups of water, quinoa, orange zest, and 1 teaspoon of salt and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer until all the liquid is absorbed, 10-12 minutes. Fluff the quinoa with a fork, cover, and let the quinoa sit for another 10-12 minutes.

2. Scallops:

   
   Heat a grill pan or a gas or charcoal grill over medium-high heat. Spray with cooking spray. Thread 3 scallops onto skewers. Thread another skewer (parallel to the first) through the scallops to make turning easier. Repeat with the remaining scallops and skewers to make 6 servings total. Drizzle with olive oil and sprinkle with 2 teaspoons of salt and 1/2 teaspoon of black pepper. Grill until cooked through, 2-3 minutes per side.

3. Refueling:

   
   In a small bowl, combine olive oil, orange and lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Place the quinoa in a large bowl. Add the dressing, chickpeas, and parsley. Toss to coat. Season with salt and pepper to taste. Top with the grilled scallops and serve.