Canadian Home Trends Colour & Trends 2014 | Page 113

MAKES Ingredients 1 tbsp + 1 tsp 1/2 cup 1 cup 1 cup 1/2 cup 2 tbsp 1 2 tbsp 2 tbsp 1 tbsp 1 lb 4 SERVINGS cooking oil, divided chopped onion chopped fresh (or frozen, thawed) whole green beans fresh (or frozen, thawed) kernel corn chopped ed r pepper italian dressing large egg taco seasoning mix, stirred before measuring quinoa, toasted all-purpose flour tilapia fillets, any small bones removed quinoa crusted tilapia 1. Heat 1 tsp cooking oil in medium frying pan. Add onion and cook for about 5 minutes, stirring often, until softened. 2. Add next 3 ingredients. Cook for about 5 minutes, stirring occasionally, until red pepper is tender-crisp. 7. Heat remaining 1 Tbsp cooking oil in a large frying pan on medium. Add fillets and cook for about 3 minutes per side until golden and fish flakes easily when tested with a fork. Serve fillets with vegetable mixture. 3. Add dressing. Cook, stirring, for 1 minute. Remove from heat. Cover to keep warm. 4. Beat egg with a fork in a medium shallow dish. 5. Combine next 3 ingredients in separate medium shallow dish. 6. Dip fillets into egg and press both sides into quinoa mixture until coated. Discard any remaining quinoa mixture. Toasted quinoa provides a crispy crust for this kid-friendly dish of baked fish and tender veggies. More than one serving of vegetables is hidden with each serving of fish.