Mahi Mahi with Mushrooms, Asparagus, and Spinach

In an effort to change things up a little, I made mahi instead of chicken; instead of rice, I made quinoa. I thought I’d try to cheat with quinoa, and cook it on the rice cooker. It worked! So easy, so delicious!

Three frozen fillets into the pot with salt and pepper (half a teaspoon or so of each). Fresh mushrooms on top.

Add some olive oil and red pepper flakes (about a teaspoon per fillet).

I waited until the last hour to add the spinach. It wilts quickly and will continue to wilt from the steam and heat if you don’t plate it once the dish is done.

Oh yes! Perfectly cooked mahi every time! Do you see how the fish flakes (I used a fork to break a piece in half)?

Beautiful, too!

Quinoa in the rice cooker? It came out perfectly! It may not have much flavor unless you use some kind of stock. I always have Better Than Bouillon in my fridge, so in it went. Two parts liquid per part quinoa. For rice, I always make three cups dry to four cups water (I’ve been doing that since I was 10 years old, so…).

I was surprised with how flavorful this meal was with so little seasoning.

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