–cod (size of 3 decks of cards, one-half pound)
–mushrooms (4 or 5 baby bellas)
–Promise Activ (heart-healthy margarine)
–salt and pepper
–chicken broth (non-fat, low sodium)
–broccoli (1 stalk)
1 – Place two-thirds cup of quinoa in a wide-mouthed, covered baking dish. Add one and one-third cup of chicken broth. Season with a drop of olive oil. Microwave on high for 6 minutes; and then microwave on 50 percent power for 9 minutes.
2 – Wash mushrooms, and then slice them and place in a covered baking dish. Add one-fourth cup of white wine. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Place cod on top of the mushrooms. Season with salt and pepper. Set aside.
3 – Place 2 tablespoons of margarine in a microwaveable bowl. Microwave on high for 20 seconds. Add breadcrumbs and stir. Then place the breadcrumbs on top of the cod. Set aside.
4 – Cut the stalk off the broccoli, leaving some stem and the florets. Season with salt, pepper, and olive oil. Add an inch of water. Microwave on high for 4 minutes.
5 – Microwave the cod for 5 minutes on high.
6 – Serve the dinner hot.
–cod adapted from a scallops recipe from the French Microwave Cookbook; other recipes original.