MY RED CABBAGE STUFFED COD, with AVOCADO, RIPE PLANTAINS AND QUINOA BROWN RICE!

​OMG, what a simple, easy to make and nice healthy weeknight meal for those who are working virtual or hybrid due to the pandemic. I am not a health expert, however, I believe that if we keep our bodies well and healthy fed, our immune system will be stronger and hopefully, we will live healthier and longer, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $7.05 or $3.53 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2 +
 
Ingredients
1 large cod filet cut in 2 pieces about 2 to 3 inches long pieces ($1.90)
4 red cabbage leaves, rinsed and pat dry (.50)
1 ½ tbsp. Angie’s basting olive oil (.40)
1 tsp. Angie’s dry seasoning (.20)
1 bag of Quinoa brown rice ($1.80)
4 to 6 ripe (Goya frozen sweet plantains) ($1.00)
1 avocado ($1.25)
 
Directions
Pat dry and cut 2 cod pieces the same size, about 3” long.
Season with 1 tbsp. of my basting olive oil and 1 tsp. of dry seasoning. Refrigerate.
Rinsed and pat dry 4 red cabbage leaves, place 2 in each plate to mimic a bowl.
Add ½ tbsp. oil to a pan, sauté the cod pieces briefly, place them in the cabbage bowls.
Cook the quinoa bag according to the bag directions, (1 minute 30 seconds)
Cook the sweet plantains according to the bag directions, few minutes.
Slice the avocado, drizzle some cod pan oil over the plantains and begin assembling your meals. Enjoy!