Summer Things (Quinoa Overload)

Good Saturday morning, everyone! This semester is a challenging one. It’s called my “2B” semester, and it’s known by all as the semester “2B or not 2B” because it’s kind of that make-it-or-break-it time.

A delicious creamy pumpkin quinoa casserole was made, topped with loads of fontina (new favourite cheese!) and broiled. I loved every bite of this 8×8 pan that I made!

Long lab reports were written… (this isn’t even all of it!). Glad it’s done.

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Memes were made for my sister, Seline πŸ™‚

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I had plenty of great toast. This was a multigrain thick-sliced loaf baked in-store at Vincenzo’s, and it had great crunch and wonderful flavour from all the seeds. I topped half with smashed avocado, and the other half with almond butter and chopped prunes.

I’m really excited for next week, because I made a full food schedule. I’m looking forward to trying a dark chocolate breakfast quinoa recipe, and revisit some old favourites like broccoli casserole and sweet potato spinach stew. A shopping list was also made!

These peanut butter chocolate banana snacking squares are some of my favourite desserts of all time. All-time, I tell you!


These chocolate muffins were chock-full of ricotta and surprisingly egg-free! The ricotta lent a great, springy texture.

Mom eats so much fruit back home in BC. I miss having fruit bowls all the time, because it’s pretty unfeasible for a university student to eat say, 1/4 an apple with 1/2 a kiwi, 1/2 a banana, and 1/2 a pear. 😦


Canada Day happened! No, I didn’t go to see the fireworks… but I stayed at home and listened toΒ got annoyed by them all night. Is that close enough?

Another serving of that amazing pumpkin quinoa casserole, with some brownie! I made a massive pan of spectacular brownies, using pureed prunes (soaked in boiling water). They turned out very rich and decadent… and I have two squares left before I’ve eaten an entire 8×8 pan. By myself.

Oats – I mean quinoa! – in a jar with banana slices.

As you can see, I have a lot of quinoa to use up before I move out in mid-August. This was Β another quinoa dish, this time mixed with sautΓ©ed mushrooms and yellow squash, mixed with a ricotta-plum tomato sauce, and topped with fontina. It tasted great! On the side, some garlicky green beans sautΓ©ed with tons of butter. Butter makes everything better πŸ˜‰

Another day, I whipped up these glorious pancakes! Two eggs and half a sweet potato were whisked with a bit of flour, some baking powder, vanilla, and cinnamon. They always turn out super tender, and a perfect base for nut butter, yogurt, and granola. This was my favourite breakfast of the week.

Here is that quinoa-ricotta-plum tomato casserole again! I have one serving left, which I’ll be having for dinner tonight. The fontina is my favourite part πŸ™‚

Some other things: I have to sell everything on my desk (actually, everything in my room for that matter). Also, my favourite calculator broke, and it was the saddest moment of my life. Friends and I are loving the summer semester, and we live in the same direction so we often walk home from classes together. Also, FaceTime-ing with Seline! She is the best.

Baked oatmeal (my favourite recipe) was made and enjoyed with blueberries, granola, and coconut chips. Almond butter on top of the baked oats. I have another serving of baked oats that I’ll be savouring tomorrow morning with some peanut butter!

Mom and Dad look so cute.


Another afternoon, I walked to Sobeys to grocery-shop and saw the nicest sunset over Columbia Lake.

Revisiting old photographs – I took this when I visited the Ripley’s Aquarium last year with my dad. It’s o-fish-ially the best non-food photo I’ve ever taken. <– I’m also good at stealing puns and reusing them multiple times.


One more thing that I found on the internet and completely agree with:


Hope you all have a wonderful, wonderful rest of the weekend!

27 thoughts on “Summer Things (Quinoa Overload)

  1. I love quinoa and think it is a great meal with unlimited variations! I agree, cheese of some sort makes it delicious.
    I enjoy raisins, butter and brown sugar or maple syrup with quinoa for breakfast. πŸ’ Have a lovely day! Smiles, Robin 🐦

    Liked by 1 person

      1. I usually make up a batch or pot of quinoa and use it up in different ways. This is just a simple choice to add in the morning to reheated quinoa. πŸ™‚ I think bananas in one of your recipes sounded great, too.
        It can be served as a salad with vegetables, like red onions, peas, carrot slivers and some raw spinach added to cold quinoa. I like a balsamic vinaigrette. Thanks for sharing and have a lovely day!
        It’s delicious as you added to recipes, too. The casserole recipe looks and sounds awesome. πŸ§€

        Liked by 1 person

  2. I am loving your blog! Those chocolate ricotta muffins look amazing. Is the recipe listed in your Recipes section? I didn’t see it. I’m looking forward to browsing through your past posts. You have such beautiful, vibrant photos of delicious looking food! πŸ™‚

    Liked by 1 person

  3. Wow! These recipes look AWESOME! The muffins look so chocolatey good! I eat quinoa not enough, it’s so good! This post literally made me starving!

    Liked by 1 person

  4. I need to try out that sandwich now ._. people underestimate prunes!

    I feel your pain on Canada Day (it’s 10x more obnoxious here in the US for our Independence Day). I love fireworks…but not when every other house is setting them off 365 here on the south shore of Long Island XD; Since New York doesn’t allow sale/use without a license, my folks and I call it “Guess Who Went to Down South!”.

    Your parents are adorable btw XD

    Liked by 1 person

  5. Yummy looking quinoa dishes. I want to do a breakfast version. Your parents looks cute and SO young.

    The aquarium pic is kind of scary. I have deep water fish-ues, I think. πŸ™‚

    Like the book poster. Haven’t had my first coffee of the day yet. Later.

    Liked by 1 person

    1. It’s funny you mention breakfast quinoa, because I made a big batch of coconut milk + cocoa powder quinoa just last night for the next few mornings. We think alike!
      I love the ROM almost as much as Ripley’s Aquarium – something so tranquil and surreal about watching fish move about.

      Liked by 1 person

      1. Seeing those fish swim around actually scares the living daylight out of me. I found that out when I visited the Shedd Aquarium in Chicago many years ago. I must have bad drowning memories from a previous life because I haven’t had any deep water experiences in this one. (joking cause I don’t believe in previous lives but it’s pretty strange)

        I was going to make the quinoa today but then I made sourdough waffles and forgot all about it. No coconut milk but I was going to add dried cranberries and maybe frozen blueberries. I wonder if I could use some sweetened condensed milk in there.

        Liked by 1 person

      2. Interesting! Did you like She’d?

        Sourdough waffles sound amazing. I can’t wait to go back to BC where I’ll be able to use the waffle maker to make some. I’d love to try savoury waffles! Great idea with the sweetened condensed milk – I definitely think quinoa needs something (not water) to remove the bitterness, whether its a thick and creamy milk or chicken broth.

        Liked by 1 person

      3. I liked the aquarium in general but the really BIG tank at the Shedd was scary.

        I made 2 batches, about 20 2×4(?) inch waffles. Most are wrapped and in the freezer for future toasting and scarfing down.

        I was told you have to rinse quinoa several times to get rid of the bitter saponins on the outside. I’ve made it twice … the bread (grain soaked overnight) and the enchilada bake (rinsed 3xs and cooked in chicken broth) … and never had an issue with bitterness cause I rinse and drained several times.

        I would cook the breakfast quinoa in the milk and then stir in some sweetened condensed milk in place of sugar not both as I don’t like hugely sweet ‘porridge’ for breakfast. Maybe cook it with the dried cranberries.

        Liked by 1 person

      4. I love the idea of pre-making waffles and then freezing them up for future toasting!
        Quinoa bread sounds fantastic. I am so intrigued! Did you puree the quinoa or keep it grainy?
        Mmm, brilliant idea! The dried cranberries would add such a wonderful touch. It’s been a while since I’ve had anything with sweetened condensed milk, but its a staple in the Chinese kitchen – like in treats such as “fried mantou (balls of yeast bread) dipped in sweetened condensed milk”. πŸ™‚

        Liked by 1 person

      5. The loaf was my favourite part of the post so I just edited it to put it on top. The (sourdough) English muffins were actually disappointing texture-wise compared to an early post with regular yeast.

        That’s the one you should make if you DO try making them. Having a flat grill on the oven would be a big help rather than trying to make one at a time in a cast iron frying pan. πŸ™‚

        Liked by 1 person

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