Seared Cod with Steamed Broccoli and Lemon 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 Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Lemon Quinoa

Pan-seared cod fillet served over zesty lemon-infused quinoa with a side of tender steamed broccoli, finished with a bright and zingy squeeze of fresh citrus.

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NUTRITION

346kcal
Protein
37.8g
Fat
6.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa under cold water and place in a small pot with half a cup of water, bringing to a boil before simmering covered for 12-15 minutes until fluffy.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp and vibrant green.

  • 3

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the cod for 3-4 minutes on one side until a golden crust forms, then flip and cook for another 2-3 minutes until the fish flakes easily with a fork.

  • 6

    Fluff the cooked quinoa with a fork and stir in the fresh lemon juice and a bit of lemon zest if desired.

  • 7

    Serve the seared cod over the bed of lemon quinoa with the steamed broccoli on the side.

Seared Cod with Steamed Broccoli and Lemon 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 Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Lemon Quinoa

Pan-seared cod fillet served over zesty lemon-infused quinoa with a side of tender steamed broccoli, finished with a bright and zingy squeeze of fresh citrus.

NUTRITION

346kcal
Protein
37.8g
Fat
6.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa under cold water and place in a small pot with half a cup of water, bringing to a boil before simmering covered for 12-15 minutes until fluffy.

  • 2

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp and vibrant green.

  • 3

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the cod for 3-4 minutes on one side until a golden crust forms, then flip and cook for another 2-3 minutes until the fish flakes easily with a fork.

  • 6

    Fluff the cooked quinoa with a fork and stir in the fresh lemon juice and a bit of lemon zest if desired.

  • 7

    Serve the seared cod over the bed of lemon quinoa with the steamed broccoli on the side.