Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared cod served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
41.2g
Fat
12.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water according to package directions until all liquid is absorbed and grains are fluffy.

  • 2

    Steam the broccoli florets over boiling water for 5-6 minutes until they are tender-crisp and vibrant green.

  • 3

    Pat the cod fillets completely dry with a paper towel and season both sides with salt, pepper, and the minced garlic.

  • 4

    Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

  • 5

    Place the cod in the skillet and sear for 3 to 4 minutes per side until the fish is opaque and develops a golden crust.

  • 6

    Arrange the quinoa and broccoli on a plate, top with the seared cod, and finish with a bright squeeze of fresh lemon juice.

Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared cod served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

NUTRITION

396kcal
Protein
41.2g
Fat
12.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water according to package directions until all liquid is absorbed and grains are fluffy.

  • 2

    Steam the broccoli florets over boiling water for 5-6 minutes until they are tender-crisp and vibrant green.

  • 3

    Pat the cod fillets completely dry with a paper towel and season both sides with salt, pepper, and the minced garlic.

  • 4

    Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

  • 5

    Place the cod in the skillet and sear for 3 to 4 minutes per side until the fish is opaque and develops a golden crust.

  • 6

    Arrange the quinoa and broccoli on a plate, top with the seared cod, and finish with a bright squeeze of fresh lemon juice.