Seared Scallops with Lemon Quinoa and Roasted Asparagus

Ingredients

• 1 lb sea scallops, patted dry
• 1 cup quinoa, dry
• 1 lb asparagus, trimmed
• 1 whole lemon, zested and juiced
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the asparagus with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and lightly browned.

2. 2

   2. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is fluffy. Fluff with a fork and stir in the lemon zest, lemon juice, and remaining 1 tbsp olive oil.