Scallops, Vegetables & Quinoa

One of the things I have learned through this journey is the importance of Eating Clean.  One of the most valuable lessons I have acquired is in order to have a healthy body, I have to eat clean 80% of the time. Although this time of year that can be so difficult with sugary treats and baking around every corner!

What does Eating Clean Mean?
The principals that I have whole heartedly embraced when Eating Clean is avoiding foods that are over processed, contain preservatives and those that are artificial foods.  Who knew a cheese slice is not really cheese ~ it is simply an artificial food?!  I am comfortable drinking water as opposed to beverages that are sugar-loaded like juices and soda (in Canada we say "pop.").  There are of course other principles to follow but these were the main principles I knew I had to focus on first.

A great book for all the essentials for Eating Clean is "The Eat-Clean Diet Recharged" by Tosca Reno.  The nutrition guide in the 21 Day Fix is very easy to follow and applies the majority of the principals from Tosca's book!  I will share more of what I have learned in the days to come.

Scallops, Vegetables & Quinoa 
This recipe I found in Tosca's book and thought I would give it a try! It is adapted to the way I prepared it for my family this evening. Totally delish! My two year old even loved it! I hope you enjoy it!

~ 3-4 scallops per person
~ 3-4 tbsp of olive oil
~ 1 cup of quinoa (or more if you want leftovers)
~2 cups of vegetable broth (I used low sodium)
~3 med zucchini (grate strips of green zucchini skin & white part of zucchini into long strips - with the exception of seeded core - you can use the centre later in a soup if you wish.)
~3 large carrots (grated into long strips - exception of core)
~1/2 large red pepper (sliced thinly)
~ 4 green onion (sliced lengthwise and chopped

Topping:  I drizzled on the top, to complete the dish!
~1 Tbsp of lime juice (fresh or concentrate)
~2 tsp sesame seed oil
~1/4-1/2 tsp of ground ginger (I used 1/4 tsp)
~2 Tbsp of tamari sauce (low sodium)

Method:
1.  Heat half of the oil in skillet. Add scallops and pan sear 2 minutes per side over medium heat. Remove scallops from pan and set aside.
2. In remaining oil stir-fry vegetables in batches.   Add remaining oil as needed.
Cook quinoa according to package using the broth in place of the water.
3.  Once all vegetables have been stir fried, season with the topping mixture.  I layered the plate with the quinoa, vegetable mixture, scallops.  Then I drizzled the topping overtop and sprinkled with sesame seeds.  Enjoy!