December recipe from the Green Hill Kitchen

Gingered Cod and Napa Cabbage with Quinoa Blend
Gingered Cod and Napa Cabbage with Quinoa Blend
Yield: 6
Portion size: 2 1/2 Cups
CRUCIFEROUS

Cook quinoa according to package. Chill and set aside. Cut cod fillets into 1” pieces and toss with Chinese five spice. Heat oil in a large pan and add onions, ginger, garlic and napa cabbage. Sauté until vegetables are half way cooked, about 3 minutes. Add water a little bit at a time if garlic begins to burn or stick to pan. Add the diced tomatoes. Mix the chicken stock, soy sauce, cornstarch and salt together and pour into pan. Add the cooked quinoa. Toss. Place spiced cod on top, lower heat and cover to steam cod, about 5 minutes until fish is cooked through. Drizzle with lemon juice and gently toss. Garnish with chopped cilantro and serve.

Chef’s note: Fish can be steamed or roasted separately and added at the end.

Total Fat (g)
1 qt, 1/2 cup Cooked Quinoa
1 lb, 2 oz Fresh Cod Fillets
1-1/2 tsp Chinese Five Spice
2 Tbsp Olive Oil
6 oz Julienne Sliced Onions
1/4 cup Minced Ginger Root
2 Tbsp Minced Garlic Cloves
1 lb, 2 oz Chopped Chinese Cabbage (Napa)
3 cup Fresh Chopped Tomatoes
1 cup Chicken Stock
2 Tbsp Less Sodium Soy Sauce
1/4 tsp Salt
1 Tbsp Cornstarch
2 Tbsp Fresh Lemon Juice
3/4 cup Chopped Fresh Cilantro