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Grilled Scallops with Orange-Scented Quinoa
Ingredients
  • subheading: Quinoa:
  • 1 ½ cups quinoa
  • Zest of 1 large orange
  • Kosher salt
  • subheading: Scallops:
  • Vegetable-oil cooking spray
  • Eighteen 1 ½-to-2-inch scallops (about 1 ½ pounds), tough muscle removed
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • subheading: Dressing:
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh orange juice (about 1 large orange)
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper
  • One 15-ounce can garbanzo beans, drained and rinsed
  • ⅓ cup chopped fresh flat-leaf parsley
Steps
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