Grilled Scallops With Quinoa And Fresh Veggies

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Pip & Ebby
Nutrition per serving    (USDA % daily values)
CAL
517
FAT
81%
CHOL
21%
SOD
21%

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Ingredients for 3 servings

8-10 sea scallops

3 tablespoons butter, melted

1 cup quinoa, prepared according to package directions

1 large tomato, diced

1 green or red bell pepper, seeded and diced

1 large cucumber, peeled and diced

1 cup corn kernels

2 cloves garlic, very finely minced

Juice from 1 lime

2 tablespoons olive oil

Red pepper flakes, to taste

Salt and pepper, to taste

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