Note: This dinner takes 35 minutes microwave time. Do start a little early.
–2 tilapia (medium)
–Creole seasoning (ready-prepared)
–salt and pepper
–Brussels sprouts (one-half package, fresh)
–Bac’n pieces (soy artificial bacon)
–chicken broth (non-fat, low sodium)
1 – Pour two-thirds cup of quinoa in wide-mouthed, large, covered baking dish. Pour one and one-third cups of chicken broth in dish. Season with one teaspoon of salt and a tablespoon of olive oil. Cook for 15 minutes in microwave. (Check mid-way to be sure that broth is not bubbling up too much for the size of your dish.) When finished, keep covered and set aside.
2 – While quinoa is cooking, rinse Brussels sprouts and carefully slice each sprout in half. Place in very large, covered baking dish. Slice one-half onion and place on top. Add one inch of chicken broth. Season with salt, pepper, olive oil, and Bac’n pieces (the latter generously). Cook for 15 minutes in microwave on high.
3 – Place tilapia in covered baking dish. Add a little water. Drench in lime juice. Season with cayenne pepper, salt, pepper, Creole seasoning, and olive oil. Cook for 5 minutes in microwave on high.
4 – Serve the tilapia on top of the quinoa, with the Brussels sprouts as a side.
–tilapia adapted from Whole Foods Market; Brussels sprouts adapted from Food Network (Rachael Ray); quinoa original.