Name: Grilled Fish with Roasted Vegetables and Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Cod Fillet; 0.6 cup Cooked Quinoa; 1 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 1 tablespoon Olive Oil; 0.25 cup Nonfat Greek Yogurt; 1 teaspoon Lemon Juice; 1 tablespoon chopped Fresh Parsley

Grilled Fish with Roasted Vegetables and Herb Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Fish with Roasted Vegetables and Herb Quinoa

Grilled cod served over fluffy herb-flecked quinoa with oven-roasted zucchini and peppers, finished with a dollop of zesty, cool Greek yogurt sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.6g

Fat

17.7g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

0.6 cup Cooked Quinoa

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1 tablespoon Olive Oil

0.25 cup Nonfat Greek Yogurt

1 teaspoon Lemon Juice

1 tablespoon chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped zucchini and red bell peppers with half of the olive oil, salt, and pepper on the prepared baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized.
4
Brush the cod fillet with the remaining olive oil and season both sides with salt and pepper.
5
Heat a grill or grill pan over medium-high heat and cook the cod for 4 to 5 minutes per side until the fish is opaque and flakes easily.
6
In a small bowl, stir together the cooked quinoa, fresh parsley, and lemon juice until well combined.
7
Whisk the Greek yogurt with a pinch of salt and a teaspoon of water to create a smooth sauce consistency.
8
Serve the grilled cod over the herb quinoa with the roasted vegetables on the side and top with a dollop of the yogurt sauce.