Saturday, June 15, 2013

Spicy Cod over quinoa


Serve 4   Prep: 15 minutes  Cook: 20 minutes

Ingredients:


  • 1 cup Quinoa
  • 1/2 medium sweet potato, peeled and chopped
  • 1 cup chopped kale
  • 1 large red bell pepper (8 to 10 oz)
  • 1 bunch green onions
  • 1 piece (3 inch) peeled fresh ginger
  • salt and pepper
  • Olive oil nonstick cooking spray
  • 1 Tbsp. curry powder
  • 2 cans (14.5 oz. each) no-salt-added diced tomatoes, drained
  • 4 skinless cod fillets (4oz.each)

Direction:

  1. Cook quinoa as directed with sweet potatoes, kale in it
  2. Meanwhile, chop bell pepper, slice green onions, and grate ginger, reserve 2 tablespoons green onions for garnish.
  3. In bowl, combine remaining green onions, bell pepper, ginger, 1/4 tsp salt, and 1/4 tsp black pepper.   Coat with olive oil non-stick cooking spray.
  4. Heat 12 inch skillet on medium high.   Add pepper mixture. Cook 3 minutes or until lightly browned, stirring often.   Add curry powder; cook 1 minute, stirring.   Stir in tomatoes, heat to boiling.
  5. Nestle cod in tomato mixture, cover, and cook 5 to 8 minutes, or until cok turns opque throughout.
  6. Serve cod mixture over quinoa and sweet potato.
  7. Garnish with green onions.

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