–cod (size of 3 decks of cards, one-half pound)
–green curry paste
–basil (fresh if possible)
–corn (frozen, one-half package)
–onion (one-half, medium)
–banana peppers (sliced, 6 to 8)
–coconut milk (canned, one-third cup)
–chicken broth (non-fat, low sodium)
–baby salad greens (one-half package)
–mushrooms (10 to 12, sliced baby bellas)
–red onion (one-half)
1 – Place two-thirds cup of quinoa in a covered baking dish. Add one and one-third cups of chicken broth. Season with one-half teaspoon of salt and a little olive oil. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.
2 – Slice one-half onion; place in covered baking dish. Place one-third cup of coconut milk in a measuring cup; add one-third cup of chicken broth. Stir in 2 tablespoons of green curry paste. Add the milk – broth to the baking dish with the onion. Microwave on high for 3 minutes. Nestle the cod in the milk – broth. Season with salt, pepper, and basil. Place 6 to 8 slices of banana peppers on top. Place one-half package of corn on either side of the cod. Stir gently. Set aside.
3 – Place one-half package of baby salad greens in a mixing bowl. Add 10 to 12 sliced baby bella mushrooms. Slice one-half red onion, and add to the salad greens and mushrooms. Generously add Parmesan cheese. Season with salt and pepper. Stir in your favorite salad dressing.
4 – Microwave the cod for 9 minutes on high.
5 – Serve the salad as an appetizer. Then serve the cod and corn on top of the quinoa.
–cod adapted from Real Simple; other recipes original.