Quinoa Sea Shell Pasta Salad with Bay Scallops, Pineapple and Cilantro
Shawna's Food and Recipe Blog
Shawna's Food and Recipe Blog
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Ingredients

  • 2 tablespoons of diced carrot in a mixing bowl. Add 2 tablespoons of diced celery. Add 2 tablespoons of seeded diced tomato. Add 1 tablespoon of diced bermuda onion. Add 1 tablespoon of diced red bell pepper. Add 1 tablespoon of thin sliced green onion. Add 1/4 cup of large diced fresh pineapple. Add 1 tablespoon of chopped cilantro. Add 1/2 teaspoon of ginger paste. Add sea salt and white pepper. Add 1 small pinch of allspice. Add 1 small pinch of ground celery seed. Add 1 small pinch of cayenne pepper. Add 3 tablespoons of mayonnaise. Add 1/2 teaspoon of lime juice. Stir the ingredients together. Refrigerate the mixing bowl and ingredients. Boil 1 portion of quinoa flour small sea shell pasta, till it almost becomes cooked al dente. Just before the pasta becomes cooked al dente, add 4 ounces of small bay scallops. (Small bay scallops only take 1 to 2 minutes to cook.) Cook the pasta and scallops together. (Using this method will give the pasta a scallop flavor!) When the quinoa pasta becomes al dente, the scallops should be finished cooking. Drain the water off of the pasta scallops. Cool the pasta and scallops under cold running water. Drain the water off of the pasta and scallops. Add the quinoa pasta and scallops to the chilled ingredients in the mixing bowl. Toss the ingredients together. Place a generous mound of the Quinoa Sea Shell Pasta Salad with Bay Scallops, Pineapple and Cilantro on a plate. Garnish with a slice of lime.

Instructions

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