Gluten Free

GLUTEN FREE!!!
Serves: 4   Ready in: 30 minutes

2 cups Quinoa
2 tsp Rapunzel Vegetable Broth
1/2 Lime, juice and zest
4 Courgettes, medium
4 Carrots
2 Celery Sticks
2 tbsp Sunflower Oil
1/2 tsp Ginger Powder
16 Scallops
4 tbsp Sesame Seeds
2 tbsp Roasting and Frying Oil
1/2 Lime juice
2 tbsp Tamari Soy
2 tbsp Toasted Sesame Oil

1. Preparing the Quinoa: Rinse quinoa under running water. Put in a pot with vegetable broth and 2 1/2 cups of water, cover and bring to the boil. Simmer until most of the liquid is absorbed (about 15 minutes). Turn-off heat, remove lid and cook for a few more minutes to evaporate remaining liquid. Transfer to a bowl, stir in lime zest and juice.
2. Preparing the Vegetables: Using a vegetable peeler, peel ribbons of courgette skin (green part only). Do the same with the carrots, ommitting the core. Cut celery into long matchsticks.
Heat sunflower oil in frying pan. Stir fry the celery, add the carrots and finally the courgette. Put in ginger and a tablespoon of water and cook for 1 minute. Arrange on top of the quinoa.
3. Preparing the Scallops: Heat Roasting and Frying oil in a non-stick frying pan. Roll scallops in sesame seeds and fry for 1-2 minutes on each side or until cooked through (take care as the sesame seeds spit).
Stack scallops on top of vegetable ribbons and pour over the pan juices. Drizzle with the lime juice, sesame oil and Tamari soy sauce. Serve immediately.


This recipe is adopted from Ceres Organics - Organics in your Kitchen, 2009