Name: Poached cod with asparagus and quinoa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz Atlantic cod fillet, patted dry; 1/4 cup quinoa; 1/2 cup water; 4 oz asparagus, trimmed; 1/2 cup reduced-sodium chicken broth; 2 cloves garlic, thinly sliced; 2 tsp lemon juice; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

404 calories

Protein: 46g; 44% of calories
Carbs: 39g; 38% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 10 min

Combine the quinoa, water, and a pinch of the salt in a small saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the quinoa cooks, combine the chicken broth, sliced garlic, and lemon juice in a 10-inch skillet. Bring to a gentle simmer over medium heat and cook for 3 minutes to infuse the garlic.
Season the cod with a pinch of the salt and the black pepper. Place the cod and the asparagus in the skillet. Cover and simmer gently for 6 to 8 minutes until the cod is opaque in the center and the asparagus is tender. Done when flakes easily, 145°F.
Place the quinoa on the plate and top with the asparagus. Set the cod fillet next to the vegetables. Drizzle the olive oil over the fish and spoon a little of the poaching broth over the whole plate.

Nutrition

Ingredients

Instructions

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