Baked Cod with Roasted Broccoli and Quinoa
Baked cod with roasted broccoli and quinoa is a light, filling dinner that comes together with simple ingredients. The cod stays tender, the broccoli turns crisp at the edges, and quinoa adds protein and fiber.
Ingredients
- 4 cod fillets
- 1 large head of broccoli, cut into florets
- 1 cup dry quinoa, rinsed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, plus salt and pepper to taste
Method
- Heat the oven to 400 degrees F (200 degrees C). Cook the quinoa according to the package directions.
- Toss the broccoli with olive oil, garlic, salt, and pepper, and roast for 15 minutes.
- Season the cod, place it on the baking sheet with the broccoli, and bake for 10 to 12 minutes, until the fish flakes easily.
- Serve the cod and broccoli over quinoa with a squeeze of lemon.
Tip: Do not overcook the cod. Remove it as soon as it flakes, and let it rest for a couple of minutes before serving.
