Lemon Herb Cod with Quinoa Pilaf and Green Beans

Preheat oven to 400°F (200°C)

Rinse quinoa and cook with vegetable broth for 15 minutes until fluffy

Season cod with salt, pepper, oregano, and paprika

Place cod on baking sheet, drizzle with half the olive oil and lemon juice

Bake cod for 12-15 minutes until it flakes easily

Meanwhile, trim green beans and steam for 6-8 minutes until tender-crisp

Heat remaining olive oil in a pan, sauté diced onion and garlic for 2 minutes

Fluff cooked quinoa with a fork and mix in sautéed onion mixture

Garnish cod with fresh dill and parsley, serve with lemon wedge

Plate with quinoa pilaf and green beans on the side