Seared Mediterranean Scallops with Lemon-Herb Quinoa and Roasted Vegetables

Ingredients

• 1 lb sea scallops, patted dry
• 1 cup quinoa, uncooked
• 2 tbsp lemon, juice and zest
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tsp fresh oregano, chopped
• 2 bell peppers, diced
• 2 zucchini, diced
• 1 pint cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the diced bell peppers, zucchini, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender.

2. 2

   2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, reduce heat to low and simmer for 15-20 minutes until quinoa is tender. Fluff with a fork.