By Miriam Klein
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water in a fine mesh strainer for about 30 seconds.
Bring 2 cups of water to a boil in a saucepan, add the quinoa and a pinch of salt. Cover, reduce the heat to low, and simmer for about 15 minutes, or until the quinoa is tender and has absorbed all the water.
Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Then fluff it with a fork.
While the quinoa is cooking, place the cod fillets in a baking dish. Season with salt, pepper, and drizzle 1 tbsp of olive oil over the fillets. Squeeze the juice of half a lemon over the fish, and add 2 minced garlic cloves.
Bake the cod fillets in the preheated oven for 12-15 minutes, or until they are opaque and easily flake with a fork.
While the cod is baking, trim the ends off the asparagus.
Steam the asparagus for 5-6 minutes until tender but still crisp. You can do this by placing the asparagus in a steamer basket over a pot of boiling water.
In a skillet, heat the remaining 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 1 minute. Add the fluffed quinoa and chopped parsley, stirring to combine. Season with additional salt and pepper to taste if needed.
Arrange the baked cod fillets on plates, serve with the quinoa pilaf and steamed asparagus. Garnish with lemon wedges and additional parsley if desired.
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By Miriam Klein
This Main Dishes Seafood Gluten-Free Healthy recipe is ready in 45 minutes and features cod fillets, dry quinoa, asparagus and other delicious ingredients. Contains 400 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water in a fine mesh strainer for about 30 seconds.
Bring 2 cups of water to a boil in a saucepan, add the quinoa and a pinch of salt. Cover, reduce the heat to low, and simmer for about 15 minutes, or until the quinoa is tender and has absorbed all the water.
Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Then fluff it with a fork.
While the quinoa is cooking, place the cod fillets in a baking dish. Season with salt, pepper, and drizzle 1 tbsp of olive oil over the fillets. Squeeze the juice of half a lemon over the fish, and add 2 minced garlic cloves.
Bake the cod fillets in the preheated oven for 12-15 minutes, or until they are opaque and easily flake with a fork.
While the cod is baking, trim the ends off the asparagus.
Steam the asparagus for 5-6 minutes until tender but still crisp. You can do this by placing the asparagus in a steamer basket over a pot of boiling water.
In a skillet, heat the remaining 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 1 minute. Add the fluffed quinoa and chopped parsley, stirring to combine. Season with additional salt and pepper to taste if needed.
Arrange the baked cod fillets on plates, serve with the quinoa pilaf and steamed asparagus. Garnish with lemon wedges and additional parsley if desired.
Calories per Serving: 400
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