Crimson Tide Cod with Lemon-Mint Quinoa

Ingredients

• 2 fillets Cod fillets
• 1 Small beet
• 1/4 cup Unsalted pistachios
• 2 tbsp Low-sodium whole wheat breadcrumbs
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 tsp Dried dill
• 1/4 tsp Black pepper
• 1/2 tsp Lemon zest
• 2 tbsp Extra virgin olive oil
• 1/2 cup Quinoa
• 1 cup Low-sodium vegetable broth
• 1 cup Fresh arugula
• 2 tbsp Fresh mint
• 1/2 cup Cherry tomatoes
• 1/2 cup Cucumber
• 1 tbsp Fresh lemon juice

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. If you don't have a pre-roasted beet, wrap a small beet in foil and roast at 400°F for 45-60 minutes, or until fork-tender. Once cooled, peel and mash or puree the beet. This step can be done in advance to save time.
2. Rinse quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa and low-sodium vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
3. While quinoa cooks, prepare the cod crust. In a shallow bowl, combine the mashed beet, finely chopped unsalted pistachios, low-sodium whole wheat breadcrumbs, garlic powder, onion powder, dried dill, 1/4 tsp black pepper, and lemon zest. Mix well until a cohesive, crumbly mixture forms.
4. Pat the cod fillets very dry with paper towels. Lightly brush the tops of the fillets with 1 tablespoon of olive oil. Firmly press the beet-pistachio mixture onto the oiled side of each cod fillet, ensuring an even and generous coating.
5. Place the crusted cod fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is slightly firm. Cooking time may vary based on fillet thickness.
6. While the cod bakes, prepare the quinoa salad. In a medium bowl, combine the fluffed quinoa, fresh arugula, chopped fresh mint, halved cherry tomatoes, and diced cucumber.
7. For the dressing, in a small bowl, whisk together the fresh lemon juice, the remaining 1 tablespoon of extra virgin olive oil, and a dash of black pepper.
8. Divide the quinoa salad evenly between two plates. Carefully place one crimson tide crusted cod fillet on top of each serving of quinoa salad. Drizzle the lemon-mint dressing generously over the entire dish. Serve immediately.

Nutrition (per serving)