Quinoa and Cod

Ingredients

• Vegetable Broth
• 1   cup quinoa
• A generous handful of mushrooms
• 1 bundle asparagus
• 6 garlic cloves
• 1 small onion
• 1 piece cod (or other mild fish)
• healthy salsa
  Spices you like (I used my homemade version of Emeral's Bam)
  

Directions

• Slice or mince the garlic and let it sit for ten minutes
• Rinse the quinoa
• Boil two cups of vegetable broth, once it boils add the quinoa, reduce to simmer cover for fifteen minutes

Meanwhile

• Slice the onion
• Saute the onion and garlic add the spices
• Rinse, dry and slice the mushroom
• Cut the ends off of the asparagus and then chop the stalks into roughly into four or five pieces
• Add the mushrooms and asparagus into the saute and gradually add enough vegetable broth to keep it from sticking.
• Cook the vegetables until they are softened, the asparagus should still be a little crunchy
• By now the quinoa should be ready, set the quinoa aside
• When the vegetables are done, put them in a separate container, and add some vegetable broth to the pan.
• Put the fish in the pan and cook until done, probably three or four minutes per side.
• Test the fish to be sure it is done.

Then, assemble the meal

• Quinoa first
• Add in the vegetables
• Put the fish on top
• Place some salsa on top of the fish

Yumm!