Grilled Cod with Quinoa and Roasted Vegetables
Pan-seared cod fillet with fluffy quinoa, roasted bell peppers, zucchini, and cherry tomatoes with olive oil and lemon
Grilled Cod with Quinoa and Roasted Vegetables is a lunch recipe ready in about 40 minutes. Each serving has approximately 627 kcal, 46g protein, 61g carbs, 20g fat. It fits a high-protein diet.
Rinse quinoa and cook in 150ml water for 15 minutes until fluffy
Chop bell pepper and zucchini into 1-inch pieces
Toss vegetables with 6ml olive oil, salt, and pepper
Roast vegetables at 200°C for 20 minutes until tender
Season cod fillet with salt, pepper, and minced garlic
Heat 6ml olive oil in a pan over medium-high heat
Sear cod for 4 minutes per side until cooked through
Squeeze fresh lemon juice over cod and vegetables
Plate quinoa, top with cod and roasted vegetables
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