–cod (size of 4 decks of cards, 1 pound)
–parsley (1 handful, fresh, chopped)
–mint (dried, 1 teaspoon, bottled)
–basil (dried, 1 teaspoon, bottled)
–oregano (dried, 1 teaspoon, bottled)
–minced garlic (bottled, 1 tablespoon)
–cayenne pepper (one-quarter teaspoon, bottled)
–green onions (fresh, 2 stalks, chopped)
–red bell pepper (one-half, sliced, fresh)
–white wine (one-quarter cup)
1 – Place two-thirds cup of quinoa in a covered baking dish. Add one and one-third cup of chicken broth. Microwave on high for 6 minutes. Then microwave on 50 percent power for 9 minutes more. When finished, keep covered to preserve warmth.
2 – Place the red bell pepper and white wine in a covered baking dish. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes.
3 – Place the cod atop the red bell pepper. Season with salt, pepper, mint, basil, oregano, minced garlic, and cayenne pepper. Top with green onions, parsley, and a few drops of olive oil.
4 – Serve the cod and pepper hot, atop the quinoa.
–cod adapted from Edward Giobbi’s Italian Family Cooking.