ALMOND – & PARMESAN – ENCRUSTED COD WITH DILL / QUINOA WITH CHICKEN BROTH / SPINACH WITH LEMON PEPPER

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In a hurry and need a recipe idea for fish and quinoa? This tasty little number comes from the Kitchen of Celia Hales. Super simple, healthy, tasty and quick. Be sure to stop by and visit her blog if you are ever in need of microwave ideas.

THE MEDITERRANEAN MICROWAVE

–cod (size of 3 decks of cards, one-half pound)

–almonds (one-half small package, sliced)

–eggs (2)

–milk (dairy, soy, or almond)

–Parmesan cheese (shredded)

–dill

–salt and pepper

–olive oil

–quinoa (boxed, two-thirds cup)

–chicken broth (non-fat, low sodium)

–spinach (1 package, fresh)

–lemon pepper (bottled)

 

1 – Place two-thirds cup of quinoa in a large, wide-mouthed, covered baking dish.  Add 1 and one-third cup of chicken broth.  Season with 1 teaspoon of salt and 2 drops of olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.

2 – Break 2 eggs in a bowl, and add 1 teaspoon of milk.  Season with salt and pepper. Submerge the cod in the egg.  Place the almonds in a plastic bag, and pound until broken into small pieces.  Pour onto a large plate; spread out.  Sprinkle Parmesan cheese over the almonds.  Place the…

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