Scallops with Vegetables & Quinoa

I have cooked this recipe before and even my kids loved it!!
4 servings
20 mins of prep
30 mins cooking time

Ingredients:
1IB scallops or 3-4 scallops per person
3TBSP olive oil divided
1 cup of Quinoa uncooked, well rinsed
2 cups low sodium vegetable stock
6 small zucchini
4 similary sized carrots, trimmed and peeled
1 red bell pepper, seeded and deveined, cut into long strips
5 scallions trimmed , cut lengthwise into fours
juice and zest of 1 fresh lime, divided
2 TBSP of white sesame seeds
2 tsp of roasted sesame seed oil
1/2 tsp ground ginger
2 TBSP low sodium tamari sauce (I used soy sauce..)

Method for Scallops
Heat 2TBSP olive oil in skillet. Add scallops and pan sear over medium heat, two minutes per side, Remove from heat

Method for Quinoa
Rinse Quinoa grains well, this removes the bitter coating, so its essential to do this before cooking.
Place rinsed grains in saucepan. Add 2 cups of vegetable stock. Bring to a boil and reduce.Let simmer, covered, until all liquid has been absorbed

Method for vegetables
With a vegetable peeler, peel stripes of green zucchini skin. Dont use white center part of zucchini. ( You can use it later in a soup or stew)
Peel strips from the carrots until you have reached the core. Dont use the core. (Again, use it later in a soup or stew)
Heat remaining olive oil in skillet. Stir-fry red pepper, scallions, zucchini and carrots in batches
Once all veggies have been stir fried, season with lime juice, sesame seeds, sesame oil, ground ginger and tamari. Serve with scallops hot over quinoa and garnish with zest.