Spinach & Pine Nut Quinoa with Seared Scallops


½ cup pine nuts
2 cups spinach, chopped
¼ cup parsley, chopped
1½ teaspoon lemon zest
2 teaspoons lemon juice
½ tablespoon ghee butter (or regular butter)
1 teaspoon minced garlic
¼ cup yellow onion, chopped
1 cup quinoa, rinsed & drained

8 Sizzlefish scallops
Flavor God Everything Seasoning (or seasoning of choice)
½ tablespoon ghee butter


1. Toast pine nuts in an oven at 350 degrees F for 8 minutes.

2. Heat ½ tablespoon ghee in a skillet on the stovetop over medium heat. Add garlic and chopped onion and cook, stirring occasionally, for about 5 minutes. Pour this mixture into a large bowl along with the first 5 ingredients.

3. Bring chicken broth to a boil in a medium saucepan. Pour in quinoa then reduce the heat to low and let simmer, with lid on, until all liquid is absorbed, about 8-12 minutes.

4. Spoon cooked quinoa into the large bowl on top of the other ingredients and let sit about 5 minutes then stir.

5. For the scallops, melt ghee butter in a skillet over medium to medium high heat. Make sure the scallops are completely dry then sprinkle each scallop with Flavor God seasoning (or seasoning of choice) on both sides.

6. Cook scallops in the skillet for 2-3 minutes on each side. Serve immediately with spinach and pine nut quinoa. Enjoy!

Makes 2 servings *Note: the quinoa makes 6 servings
1 serving is 4 scallops with ½ cup cooked quinoa

Macros for 1 serving
380 calories, 19.4g protein, 36g carbs, 17.3g fat, 1.8g sugar, 4.1g fiber