Baked Cod with Roasted Vegetables and Quinoa
Tender baked cod fillet seasoned with lemon and herbs, served with roasted broccoli and zucchini, and fluffy quinoa pilaf
Baked Cod with Roasted Vegetables and Quinoa is a dinner recipe ready in about 35 minutes. Each serving has approximately 546 kcal, 61g protein, 40g carbs, 15g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Rinse quinoa under cold water and combine with vegetable broth in a pot
Bring to boil, then reduce heat and simmer covered for 12 minutes
Cut zucchini into half-moons and toss broccoli with 0.5 tbsp olive oil
Place vegetables on a baking sheet, season with salt and pepper, and roast for 15 minutes
Place cod on a separate sheet, drizzle with lemon juice and remaining olive oil, season with garlic powder, oregano, salt, and pepper
Bake cod for 12-15 minutes until flaky
Fluff quinoa with a fork and serve alongside cod and roasted vegetables