Thai Scallops with Black Chilli Quinoa

Preparation info
  • Serves


    • Difficulty


Appears in
The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

The aromatic flavours of Thai spices and herbs give quinoa the lift and twist that it needs. Black quinoa has a firmer texture than white, and has a striking inky colour and an earthy flavour, which complements the pale, opaque scallops. This dish is ideal either as a simple supper or as part of a Thai meal for entertaining.


  • 275 g/10 oz fresh scallops
  • 3 spring onions (scallions), finely sliced


  1. First make the marinade. Place all of the ingredients into a mini blender and process until they form a coarse paste. Alternatively, blend them together using a mortar and pestle.
  2. Place the scallops, spring onions and red pepper in a large bowl and add the marinade. Cover and set aside to marinate for at least 1 hour.
  3. Prepare the chilli quinoa. Rinse