–cod (size of 3 decks of cards, one-half pound)
–tomato pesto (in a jar)
–clam juice (bottled; or fish broth)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – Place one-half cup quinoa in a covered baking dish. Add 1 cup of chicken broth. Season with olive oil. Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes. When finished, keep covered to preserve warmth.
2 – Place the cod in a covered baking dish with a little clam juice. In a small mixing bowl, place 2 tablespoons of tomato pesto and 1 teaspoon of Sriracha sauce. Stir well. Spread the pesto/sauce atop the cod. Sprinkle the cod with parsley. Microwave on high for 7 minutes.
3 – Serve the cod hot, atop the quinoa.