–flounder (2, medium, thawed from frozen)
–almonds (sliced, one-half package)
–mushrooms (baby bellas, 1 handful)
–Vidalia onions (2, divided, small)
–white wine (cooking wine is fine)
–salt and pepper
–quinoa (traditional, boxed)
–chicken broth (non-fat, low sodium)
–tomato sauce (3 tablespoons)
–eggplant (large, 1, fresh)
–banana pepper (one-third, fresh, minced)
1 – Well before dinner, prepare the eggplant. Wash and then pierce all around with a fork. Microwave on high for 5 minutes; then turn over and microwave for 5 minutes more. Let cool, either on the counter or in the refrigerator. When cool, cut off the stalk, and then cut the eggplant lengthwise. Rake out the pulp onto a cutting board. Cut two ways. Then place in a mixing bowl. Finely dice 1 small Vidalia onion and one-third banana pepper. Place in the bowl. Add 3 tablespoons of tomato sauce. Season with salt, parsley, and olive oil. Stir well. Refrigerate until time for dinner.
2 – Place two-thirds cup of quinoa in a covered baking dish. Add one and one-third cup chicken broth. Season with salt and olive oil. Stir. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
3 – Slice 1 small Vidalia onion and place in a covered baking dish. Then wash and place 1 handful of sliced mushrooms in the dish. Add a small amount of white wine. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Then nestle the flounder in the wine sauce. Season the flounder with garlic salt, salt, and pepper. Sprinkle sliced almonds and Parmesan cheese on top of the flouder. Finish with parsley. Microwave on high for 4 and one-half minutes.
4 – Serve the eggplant dip as an appetizer, with pita chips. Then serve the flounder hot atop the quinoa.
–eggplant and flounder adapted from the food network web site; quinoa original.