Prep and measure everything. Rinse the quinoa thoroughly under cold water in a fine-mesh sieve to remove the natural bitter saponins — this keeps the grain bright and non-bitter. Pat the cod dry with paper towels (dry fish sears and grills better). Zest the lemon and then juice it; segment the oranges (remove pith and membrane) and reserve any juice that collects for the dressing. Slice or roughly chop the roasted beets into 1–1.5 cm pieces; chiffonade the basil; mince the shallot; drain the capers.

Cook the quinoa. Heat a small saucepan over medium heat and add 1 tsp of the olive oil. Add the rinsed quinoa and toast, stirring, for 60–90 seconds until it smells nutty — toasting develops deeper flavor that complements the roasted beet and citrus. Add 335 ml water and a pinch of salt, bring to a gentle boil, then reduce to a low simmer and cover. Cook undisturbed 12–14 minutes until the water is absorbed. Off heat, let sit covered 5 minutes, then fluff with a fork — resting lets the steam finish the grain so it separates instead of getting gluey.

Make the citrus-shallot-caper vinaigrette. In a bowl whisk together the remaining olive oil (≈25 ml), the lemon juice, the minced shallot, drained capers (roughly chopped if you like), 1–2 tablespoons of reserved orange juice, a pinch of salt and several grinds of black pepper. Taste and adjust acidity or oil. The shallot adds sharp background flavor while the capers provide saline brightness that lifts the whole salad — emulsify the dressing so it coats the quinoa evenly.

Dress the quinoa and assemble the salad base. While the quinoa is still warm, transfer it into a mixing bowl and toss immediately with about two-thirds of the vinaigrette so the grains absorb flavor. Add the chopped roasted beet, baby kale, orange segments (reserve a few for garnish), and most of the basil (reserve some for finishing). Toss gently — the warm quinoa wilts the kale slightly, softening it while keeping structure.

Season and marinate the cod briefly. Lightly oil the cod on both sides with a little olive oil, season with sea salt, cracked black pepper and a light pinch of red chili flakes. Sprinkle half the lemon zest over the fillets and squeeze a little lemon juice (no more than 1–2 minutes of contact) — you want brightness, not to chemically 'cook' the fish. Let the fillets rest at room temperature 8–10 minutes; this ensures even cooking and reduces grill shock.

Heat the grill or a heavy cast-iron grill pan until smoking hot. A very hot surface gives a quick Maillard reaction and attractive grill marks without overcooking the interior. If using a gas or charcoal grill, oil the grates well. If using a grill pan, brush a little oil on the fish and the pan.

Grill the cod: place the fillets on the hot grill and leave undisturbed for 2.5–3 minutes (for fillets about 2–2.5 cm thick) to form a golden crust. Flip gently with a thin spatula and grill the second side 2–3 minutes until the fish is opaque and flakes easily but still moist — cod is lean, so brief, high-heat cooking prevents drying. If you like, add the 10 g butter to the fillets at the end and spoon the melted butter over the fish for richness; this is a restaurant technique called 'arroser' or basting to finish with gloss and flavor.

Check doneness and rest the fish briefly. The cod should be opaque through and flake with a fork; internal temp ~60–63°C (140–145°F) for moist texture. Rest 2–3 minutes on a warm plate — resting lets juices redistribute and the carryover heat finishes cooking gently.

Plate: divide the quinoa–beet–kale salad between two plates, creating a shallow bed. Place a grilled cod fillet atop each bed. Spoon any pan juices or remaining vinaigrette over the fish and salad. Finish with remaining lemon zest, reserved basil chiffonade, a few orange segments for bright pops, and a small pinch of red chili flakes and cracked black pepper for visual contrast.

Serve immediately. This dish is best eaten right away while the fish retains its texture and the warm quinoa contrasts with the cool orange segments and beet. Offer lemon wedges at the table for extra brightness.