1c quinoa red or white
2c water, chicken, or
vegetable broth
2c frozen peas
Talipia filets
Today I initiated the little rice cooker my daughter bought for me. It's a smart little thing. It took longer than I thought it would, but as soon as it was cooked properly it just shut itself off! All together about 40 minutes, start to finish. If you don't have a rice cooker, just put the water quinoa and peas into a pan. Bring it to a boil, reduce to a simmer, cover and cook until the water has asorbed.
Sprinkle the fish with
your favorite seasonings while the quinoa and peas cook. Add the
filets to a non-stick pan with a little water or butter. Cook just a
few minutes on each side, plate and serve. Makes a nice dinner for
2. . .Lin
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