Seared Scallops with Quinoa and Roasted Carrots

Ingredients

• 12 large sea scallops, patted dry
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup uncooked tri-color quinoa
• 1 3/4 cups water or low-sodium vegetable broth
• 1/2 cup shelled edamame
• 1/2 cup green beans, trimmed and cut into 1-inch pieces
• 1/4 cup red onion, finely diced
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 1/4 cup pumpkin seeds, toasted
• 4 large carrots, peeled and cut into 2-inch batons
• 1 tablespoon olive oil (for carrots)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 cup microgreens
• 2 tablespoons chopped chives

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Rinse quinoa under cold water. Combine quinoa and water (or broth) in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
3. While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to the hot skillet and sear for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
4. In a large bowl, combine cooked quinoa, edamame, green beans, red onion, and lemon juice. Season with salt and pepper to taste. Stir in grated Parmesan cheese.
5. Divide the quinoa mixture among four bowls. Top each with 3 seared scallops, roasted carrots, pumpkin seeds, microgreens, and chopped chives.