Scallop Quinoa Risotto


Um, yes… I have no valid excuses for not updating besides being lazy. I mean, a girl needs a vacation every now and then, right? (so what if it was a really long vacation, I needed it)

So, I made this dish for my boyfriend and I one weeknight for dinner and now I cannot stop thinking about it. My boyfriend raved about this dish and he doesn’t raved about much (besides soup dumplings). So for me, that was a huge indicator that I made something special.

This is a take on a very traditional italian dish. I basically substituted risotto rice with quinoa. Replacing the arborio rice with quinoa was genius idea because quinoa has so many more health benefits and protein.

**I used the same large wide saucepan for each step. I don’t like (I mean I LOATHE) washing dishes. I just wiped it with a wet paper towel when I started in the risotto step.


  • 3 tbsp of olive oil, divided
  • 2 tbsp of butter, divided
  • 4 garlic gloves, minced
  • 1 cup of mushrooms, sliced (use whichever you like, I used baby bellas bc that’s all my local supermarket carried)
  • salt & pepper
  • 1/2 yellow onion, diced
  • 1 cup uncooked quinoa
  • 1/2 cup dry white wine
  • 4-cups of fat-free chicken broth or vegetable broth
  • 1/2 lb of sea scallops
  • 1/4 cup of parmesan cheese, grated
  • handful of parsley leaves, roughly chopped

In a pot, bring the broth to a gently simmer while cooking the risotto. This will maintain the cooking temperature of the risotto as you make it and also speed up the process.

Heat 1 tbsp olive oil and butter in a large wide saucepan on medium heat. Add 2 tbsp of garlic and then mushrooms; sprinkle with salt and pepper. Saute until soften and brown, about 5 minutes. Set aside in a bowl.

Using the same pan on high heat, add 1 tbsp olive oil and remainder of butter. (Remember to have on HIGH heat to ensure a great sear on the scallops). Sprinkle salt and pepper to the sea scallops, add to the pan and pan sear, 2 minutes each side. Set aside.

In a saucepan, add remaining olive oil on medium heat. Add onions and garlic; stir for a few minutes until translucent (be careful not to burn the garlic). Add quinoa for 1-2 minutes, until fragrant and toasted. Pour wine and stir until liquid has been absorbed.

Pour the heated broth to the quinoa, one small ladle at a time. Stir constantly until the liquid has been absorbed, then ladle in more broth. Continue adding broth and and stirring until quinoa is cooked (no longer crunchy), about 25-30 minutes. Sprinkle in salt and pepper to taste, parmesan cheese and and mushrooms, gently stir. Top with succulent scallops and garnish with chopped parsley!

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Red Sangria Popsicles



As the weather is getting warmer and the sun is setting later, I have been making sangria more often as a way to unwind after work. Sangria is also a fun get together kind of drink. Its easy to drink and even non-red wine drinkers enjoy it. While drinking sangria is fun, having them as popsicles is even more fun. Especially on a hot summer day. I didn’t do anything special, I just used the leftover sangria and poured them into popsicle molds.

Red Sangria

  • 1 bottle of fruity red wine
  • 1/2 cup fresh orange juice
  • 2 tablespoons of lime juice
  • 1 shot of Brandy (I didn’t use any bc I didn’t have any at hand, so optional if you have)
  • 2 tablespoons of sugar
  • strawberry slices
  • orange slices
  • lime slices
  • mint leaves (optional for a zesty kick)

To make sangria drink: Combine wine, orange juice, lime juice, brandy and sugar; stir until sugar is dissolved. Add strawberry slices, orange slices and lime slices; stir the mixture and refrigerate for at least an hour. If you plan on drinking the sangria, add 1 cup of lemon-lime soda, stir with some ice and serve.

To make the sangria popsicles: Follow directions for sangria drink, but exclude 1 cup of lemon-lime soda. Pour sangria mixture into the molds, add fruit into the molds and freeze for at least 4 hours.

red sangria

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Avocado Egg Salad Sandwich

avocado egg salad

avocado egg salad sandwich

I love egg salad sandwiches. One of my simple yet favorite things to eat from time to time. Not sure how popular egg salad is since someone recently told me that it was old people food. Nonetheless, I adore them and I love this recipe because avocado makes everything better too (plus bacon)! I rarely eat white bread, but I really like white bread for egg salad. You can forgo the bread and make lettuce egg salad sandwiches!

Yields: 2 servings

  • 4 hard boiled eggs, removed yolk from the whites and dice the whites
  • 1 avocado, halved and dice the 1 half
  • 2 tablespoons of light mayonnaise
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of lemon juice
  • 1 tablespoon of parsley, minced
  • salt and pepper
  • sliced bread (or lettuce if you’re on low carb diet)
  • lettuce
  • 4 turkey bacon slices, cooked

In a bowl, mash 2 whole egg yolks and half of the avocado together. Then incorporate the diced egg whites, mayonnaise, mustard, lemon juice, parsley and salt and pepper and fold everything together.

Place 2 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens, bacon and avocado slices, if desired. Top with remaining 2 slices of bread and serve.

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Grilled Vegetable Quinoa Salad


Quinoa with Grilled Asparagus, red peppers and brussel sprouts.

grilled vegetable quinoa salad

So I’ve been hearing from some friends that I have been slacking on this site. I’m sorry, I’m running out of excuses besides I have little free time AND I literally watched all of Game of Thrones from beginning to present within a span of a couple days. I couldn’t stop, its so suspensful and intriguing. Here is what I made for dinner today. This is a great simple, summer meal, perfect for dinner and then lunch the next day. You will feel satisfied, but not bloated! And since everyone is a on a quinoa craze, I figured I make a new quinoa post. If my avacado was ripe, I would have added avacado too. Enjoy!

I grilled my vegetables because I love grilling and I like charred and smokey flavor, but you could easily roast your chicken and vegetables as well.

  • 1 cup quinoa
  • 2 cups low sodium chicken broth
  • 2 chicken breast
  • 1 bunch of asparagus, thick ends cut off
  • 1 red bell pepper, cut into chunks for grilling
  • handful of brussel sprouts cut in half
  • olive oil
  • salt and pepper
  • garlic powder
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of parsley, roughly chopped
  • shaved parmesan cheese or feta (optional)

Combine quinoa and chicken broth in a small pot and bring to a boil. Once boiling, turn down to a simmer, cover the pot and continue cooking for 10-15 mins. Fluff quinoa with fork.

On a baking sheet, toss all the vegetables in olive oil and salt and pepper. I placed the brussel sprouts in a grill basket. Do the same for the chicken breasts. Grill all the vegetables few minutes on each side, or until charred marks formed. Grill chicken breasts 4 mins each side.

Make a vinaigrette of 3-4 tablespoons of olive oil, 2 tablespoon of lemon juice, 1 tablespoon of dijon mustard, salt and pepper and 2 teaspoons of garlic powder. Whisk all ingredients until well incorporated.

Cut asparagus on a bias into 1 inch pieces. Dice the bell peppers and chicken breasts. Combine vegetables, chicken and parsley with the quinoa and dress with the vinaigrette. Add parmesan or feta cheese if desired.

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Gingersnap Pumpkin Cheesecake

pumpkin cheesecake

I honestly make whatever I want, when I want. I truly don’t pay any mind to the seasons. And when it comes to pumpkin, I eat it all year round. Pumpkin cheesecake would be a great FALL-TIME dessert, but for me, its an ALL-TIME dessert (it rhymes! I’m so clever).

For the Crust:

  • 4 cups of finely crushed gingersnaps (Trader Joe’s has amazing gingersnap cookies)
  • 1 stick of butter, melted

For the Filling:

  • 2 packages of cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of ground ginger
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cloves
  • 1/2 of all-spice
  • 1/4 teaspoon of salt
  • 3/4 cup of pumpkin puree
  • 2 large eggs

Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Spread evenly and press into the bottom of a springboard pan. Bake for 10 minutes.

Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth. Add pumpkin puree, spices, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. Pour filling into springform, and gently smooth top. Bake for 90 minutes or until center of the cheesecake is set.

Side note: Since I used some of the filling for the tartlets I made, I baked for less the time. The tartlets below were captured on my trusty iPhone. There were truly delightful because there was a more crust than the actual cheesecake. And to me, the crust is the BEST part!


pumpkin cheesecake tarlets

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