Name: Grilled White Fish with Herbed Quinoa and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod Fillet; 1 cup cooked Quinoa; 1.5 tbsp Olive Oil; 2 cups Spinach; 2 cloves Garlic; 0.5 Lemon; 2 tbsp Parsley

Grilled White Fish with Herbed Quinoa and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Grilled White Fish with Herbed Quinoa and Sautéed Spinach

Tender grilled cod served over a bed of lemon-herb quinoa and garlic-sautéed spinach, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

Protein

51.3g

Fat

25.9g

Carbs

48g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

1 cup cooked Quinoa

1.5 tbsp Olive Oil

2 cups Spinach

2 cloves Garlic

0.5 Lemon

2 tbsp Parsley

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PREPARATION

1
Rinse quinoa and cook in water or vegetable broth according to package directions until fluffy.
2
Preheat grill or grill pan to medium-high heat and lightly brush the cod with half of the olive oil and season with salt and pepper.
3
Grill the cod for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
4
In a large skillet, heat the remaining olive oil over medium heat and sauté the minced garlic until fragrant.
5
Add the fresh spinach to the skillet and cook until just wilted, then season lightly with salt.
6
Fold the chopped parsley and a splash of lemon juice into the cooked quinoa.
7
Plate the herbed quinoa with the sautéed spinach and top with the grilled cod, serving with an extra lemon wedge.