Tonight's meal of Crispy Cod and Summer Squash with a Quinoa and Arugula Salad has to be on of my favorites. I love quinoa and ate as much of it as I could when I was in Peru.
Quinoa is not technically a grain, but is the seed of a cereal grass. It was cultivated in the Andes and is a staple in many South American cuisines. This salad called for red quinoa.
The summer squash, which I love, was not cooked, but was marinated in a mustard, vinegar, garlic and olive oil dressing. The left-over dressing from the marinade was then used as the dressing for the arugula and quinoa salad.
I just love the crispy fish, which is made crispy by first dredging in flour, then egg, and finally panko breadcrumbs. The end result is a nice and crispy piece of fish, which tonight was cod.
Made: July 17, 2016
5 Stars
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