Quinoa with Brussels Sprouts, Bacon and Blue Cheese

When my husband asked me what we were having for dinner with our grilled fish, “something good, or something healthy”, I knew I had to step it up a notch. So I added bacon and blue cheese.

 

2-3 servings

¾ cups quinoa

1 /12 cups of chicken broth
1 tsp extra virgin olive oil (EVOO)
3 slices of bacon, diced
5 Brussels sprouts, sliced
2 green onion sprigs, diced
Juice from half a lemon
Blue cheese crumbles

In a rice cooker, or following the directions on the packaging, cook quinoa in chicken broth and EVOO.

In a frying pan over medium high heat, cook bacon until crispy. Add Brussels sprouts and cook until crispy and tender.

Once quinoa is cooked, stir in lemon juice, Brussels sprouts, bacon and green onions. Before serving, sprinkle with blue cheese.

Grilled Swordfish with Vegetables and Quinoa

2 swordfish filets
Fish seasoning: salt and lemon pepper
1 cup quinoa
2 cups chicken broth
1 small zucchini, julienned
1 small yellow squash, julienned
5 thin asparagus spears, halved
Salt
Freshly crushed black pepper

Grill seasoned swordfish over med-high heat for 5-6 minutes per side.

In a medium pot, bring broth and quinoa to a boil. Turn heat to low, cover and cook for about 35 minutes or until liquid is absorbed. Fluff with a fork before serving.

In a medium sauce pan, heat a drizzle of EVOO over med-high heat. Sauté vegetables for 3-4 minutes, until tender. Season with salt and pepper.

Plate with quinoa, add vegetables and top with fish.