Roasted Cod with Herbed Quinoa and Steamed Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Cod with Herbed Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Roasted Cod with Herbed Quinoa and Steamed Broccoli

Enjoy tender roasted cod paired with a fragrant herbed quinoa and perfectly steamed broccoli, all brought together with a light olive oil and tahini drizzle. This dish offers a delightful balance of flavors and textures, making it both nutritious and satisfying for a hearty dinner.

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NUTRITION

510kcal
Protein
29.7g
Fat
25.9g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cod Fillet (~85g)

0.75 cup Cooked Quinoa (~138g)

1 cup Steamed Broccoli (~156g)

3 teaspoons Olive Oil (~15g)

1 tablespoon Tahini (~15g)

2 tablespoons Mixed Fresh Herbs

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Place the cod fillet on the baking sheet. Drizzle half of the olive oil over the cod and season lightly with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 3

    Roast the cod in the oven for about 12-15 minutes or until the fish flakes easily with a fork.

  • 4

    While the cod is roasting, prepare the quinoa. In a small saucepan, warm the cooked quinoa along with the remaining olive oil, lemon juice, and finely chopped herbs. Stir well and let it heat through.

  • 5

    Steam the broccoli until it is tender yet still bright green, about 5-7 minutes. Season lightly with salt and pepper.

  • 6

    Prepare a light tahini drizzle by stirring the tahini with a tiny splash of warm water if needed to thin it out.

  • 7

    Plate the dish by serving the roasted cod over a bed of herbed quinoa with steamed broccoli on the side. Drizzle the tahini over the broccoli for extra flavor.

  • 8

    Serve warm and enjoy your balanced, flavorful dinner.

Roasted Cod with Herbed Quinoa and Steamed Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Cod with Herbed Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Roasted Cod with Herbed Quinoa and Steamed Broccoli

Enjoy tender roasted cod paired with a fragrant herbed quinoa and perfectly steamed broccoli, all brought together with a light olive oil and tahini drizzle. This dish offers a delightful balance of flavors and textures, making it both nutritious and satisfying for a hearty dinner.

NUTRITION

510kcal
Protein
29.7g
Fat
25.9g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cod Fillet (~85g)

0.75 cup Cooked Quinoa (~138g)

1 cup Steamed Broccoli (~156g)

3 teaspoons Olive Oil (~15g)

1 tablespoon Tahini (~15g)

2 tablespoons Mixed Fresh Herbs

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Place the cod fillet on the baking sheet. Drizzle half of the olive oil over the cod and season lightly with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 3

    Roast the cod in the oven for about 12-15 minutes or until the fish flakes easily with a fork.

  • 4

    While the cod is roasting, prepare the quinoa. In a small saucepan, warm the cooked quinoa along with the remaining olive oil, lemon juice, and finely chopped herbs. Stir well and let it heat through.

  • 5

    Steam the broccoli until it is tender yet still bright green, about 5-7 minutes. Season lightly with salt and pepper.

  • 6

    Prepare a light tahini drizzle by stirring the tahini with a tiny splash of warm water if needed to thin it out.

  • 7

    Plate the dish by serving the roasted cod over a bed of herbed quinoa with steamed broccoli on the side. Drizzle the tahini over the broccoli for extra flavor.

  • 8

    Serve warm and enjoy your balanced, flavorful dinner.