Seared Scallops with Lemon Quinoa and Roasted Broccoli

Ingredients

• 1 lb sea scallops, rinsed and patted dry
• 1 cup quinoa, dry, rinsed
• 4 cups broccoli florets, fresh or frozen
• 2 tbsp lemon juice, freshly squeezed
• 3 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-22 minutes, until tender and lightly browned.

2. 2

   In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for 15-18 minutes, until quinoa is fluffy. Fluff with a fork and stir in the lemon juice and minced garlic.