think outside of the box...

We've been sooo blessed with such nice weather this past week.  The heat is inspiring me to think outside of the box.  I want to quickly share this recipe before I head out to enjoy the sun.  I've added a lot of "extra-ordinary" Asian flavors to my ordinary quinoa salad.  Perhaps that is my root doing the speaking.  This salad is super nutty, light, and delicious.  Enjoy it with this beautiful weather, peeps!  :) 

here is my extra-ordinary ordinary quinoa salad

Servings: 1-2 persons 

Preparation Time: 5-10 minutes


1 cup quinoa, cooked according to the package label*

1/2 vegetable stock tablet

1 bowl mixed greens

10 cherry tomatoes, halved

1 small radish, shaved

1 shallot, finely chopped

100-150g cooked edamame

a handful crushed walnuts

1 bunch chopped coriander

1 lime zest and juice

1 tbsp sesame seeds

1 tsp wasabi

1 tbsp soy sauce

1 tbsp honey

1 tbsp sesame oil

2 tbsp extra-virgin olive oil

Instructions for the dressing: 

1) Mix lime zest, lime juice, wasabi, soy sauce, honey, sesame oil, and olive oil in a small bowl.  

a superfood recipe: summery quinoa burger

We all know that quinoa is a superfood packed with goodies and popular amongst many especially for the vegetarians and vegans.  I was introduced to such wonderful ingredient about 7 years ago by Life Cafe in Soho.  I've been eating them since then.  Quinoa is not only good for salads but they make awesome patties for burgers.  That's what I love about cooking, it is full of endless possibilities.  I have been making quinoa patties for awhile but the burger that I had today is my new experiment.  The result was surprisingly delicious and I would love to share this recipe with you.  I used an english muffin instead of a bun and I used a little bit of edamame pesto that I made the other day.  I am very happy and satisfied with its taste.  Please give it a try if you have time this weekend.  :) 

This light burger is perfect for the steamy hot summer.   

I used my favorite A&B American Style hot sauce and blended it with a little bit of mayonnaise and honey.  

A summer veggie burger that is packed with summer flavors.  I added a tablespoon of the edamame pesto I made the other day, the recipe is here.

For the cucumber and radish pickles: 

2 cucumber, shaved

1 medium size radish, shaved

1 tsp sesame seeds

2 tbsp rice vinegar 


1) Mix them in a bowl and refrigerate for at least 15-20 minutes before using.  

For the hot and sweet sauce: 

2 tbsp mayonnaise

1/2 tsp honey

2 tsp hot sauce

Servings: 8 patties

Preparation Time: 10-15 minutes

Cooking Time: 25 minutes


2.5 cups quinoa, cook according to package label*

1/2 red onion, finely chopped

1/2 vegetable stock tablet

2 eggs

1/2 cup grated parmesan

1 bunch(1/2 cup) chopped spring onions

1 handful chopped parsley

1/2 cup panko bread crumbs

extra-virgin olive oil


1) Cook the quinoa in a small pot with water and add the 1/2 vegetable stock tablet to the quinoa.  After it's cooked, let it cool off.  

2) Get a large mixing bowl, add the chopped vegetables, herbs, quinoa, eggs, grated parmesan, and bread crumbs.  Mix well.  Season. 

3) Preheat a frying pan with a generous amount of olive oil on medium-low heat.  Pan fry each side of the patties for about 3-5 minutes until the patties turn golden.  

Remarks: Please DO NOT flip the patties without frying for at least 3 minutes on each side.  

Ingredients for each burger: 

1 quinoa patty

1 english muffin, toasted

radish and cucumber pickles

edamame pesto

cucumber and radish pickles

a handful of mixed greens

2 thinly sliced roasted beets

hot and sweet sauce

1 tbsp butter


1) Toasted the english muffins with butter.  Spread pesto on one side of the muffin.  

2) Top with beets, greens, pickles, patty, and a touch of the hot and sweet sauce.  

Every bite is full of summer taste and it is super light. 

zesty pesto for the warm monday..

Wow, weather has been pretty dandy in the past few days.  I am not going to complain about the temperature after what I had been through in New York this past winter. ;)  I was at the market the other day and got some fresh edamame and radishes.  As I mentioned before, I love the zesty taste of lemons and limes especially in the summer.  So I use a lot of them in my food.  This pesto recipe is no exception.  I love pesto because there are so many ways to enjoy it.  You can use it as spread on breads, dip for snacks, and sauce for pasta/noodles.  I usually make a big bowl and leave it in the fridge for the multiple usage during the week.  Give it a try sometime.  :)

I paired the egg and pesto sandwich with lime fries and recipe is here.

this pesto might look green and mean but its taste is actually very light and clean.  

Servings: 1 bowl of pesto

Preparation Time: 5-10 minutes

Cooking Time: 5 minutes


300-350g edamame, cooked 

1-2 garlic cloves

50g coriander

1 handful roasted pine nuts

1-2 lime juice and zest

extra-virgin olive oil


1) Add the cooked and shelled edamame, coriander, pine nuts, and garlic to the blender.  Blend.  

2) Add 1/2 cup of olive oil* and lemon zest and juice to blend more until smooth.  Season.  

* Feel free to add more oil and adjust the seasoning to suit your taste.  I like to add more after blending.   

a simple egg sandwich with edamame pesto..  so refreshing..  

This is my new favorite brunch of the month. :P  

the baked fries recipe is here