Name: Seared cod and quinoa bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz Atlantic cod fillet, patted dry; 1/4 cup quinoa; 1/2 cup water; 2 tsp lemon juice; 5 oz green asparagus, trimmed; 1 1/4 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 lime, cut into wedges

Nutrition

Per serving

416 calories

Protein: 44g; 40% of calories
Carbs: 41g; 38% of calories
Fat: 11g; 22% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
Place the asparagus on a half-sheet pan. Drizzle with half the olive oil and season with a pinch of the salt and pepper. Toss to coat and spread in a single layer. Roast for 12 to 15 minutes until tender and lightly charred.
While the asparagus roasts, season the cod with the remaining salt and pepper. Heat the remaining olive oil in a nonstick skillet over medium-high heat. Add the cod and cook for 4 minutes. Flip carefully and cook for 3 to 4 minutes more. Done when opaque in the center and flakes easily, 145°F.
Remove the quinoa from the heat and let it rest for 5 minutes, then fluff with a fork and stir in the lemon juice. Plate the quinoa, top with the seared cod and roasted asparagus, and serve with the lime wedges.

Nutrition

Ingredients

Instructions

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