Scallops and quinoa pilaf

Scallops and quinoa pilaf

Nov 6 2019


15-20 mn

Serves 5

This kind of dish feels very festive to me... Yet it is super easy to make. I always have quinoa cooked on my fridge because I eat it all the time. Did you know that you can also freeze cooked quinoa or buy it frozen to save time!


  • 15-20 scallops (depending on the size I do 3 or 4 per person)
  • 2 cups of cooked quinoa
  • 1 cup of diced butternut squash
  • 1 pear finely cubed
  • 1/4 cup of toasted hazelnuts
  • 2 tbsp of chopped parsley
  • Vinaigrette: 2 tsp of apple cider vinegar, 2 tsp of mustard, 1/4 cup of olive oil
  • 2 tbsp of avocado oil


Heat up the avocado oil and cook the squash for 10-12 minutes until they start to soften a bit. Push them on the side and add the scallops and sauté for 2-3 minutes on each side (without moving them around so they can brown nicely).

While the scallops cook, toss the quinoa with the pears, hazelnuts and vinaigrette.

Serve and plate by starting with quinoa pilaf, some squash and scallops and finish with some chopped parsley on top!

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