Begin by preparing the soft-boiled egg. Bring a small pot of water to a boil, then gently lower in the egg and cook for about 6 minutes for a soft, slightly runny center. Remove the egg and place it in cold water to stop the cooking process. Once cooled, peel and set aside.
Rinse the cod fillet and pat dry with paper towels. Season both sides lightly with salt and a dash of black pepper.
Heat a non-stick skillet over medium-high heat and add the olive oil. Once the oil is shimmering, place the cod fillet in the pan and sear for about 3 minutes on each side, or until the fish easily flakes with a fork.
While the cod is cooking, steam the broccoli. If you prefer, you can use a steamer basket over boiling water; cover and steam for about 4-5 minutes until bright green and tender but still crisp.
Reheat your pre-cooked quinoa if needed. Plate the quinoa as the base, then arrange the steamed broccoli on the side.
Place the seared cod on top of the quinoa and broccoli. Slice the soft-boiled egg and lay the slices atop or beside the fish for added richness.
Finish with an extra pinch of salt and pepper to taste. Serve immediately and enjoy your protein-packed, balanced dinner.