Zesty Mediterranean Cod & Rainbow Roast with Lemon-Herb Quinoa

Ingredients

• 0.5 cup dry quinoa, rinsed
• 1 cup low-sodium vegetable broth or water
• 2 fillets cod fillets
• 1 medium red bell pepper
• 1 medium zucchini
• 1 cup cherry tomatoes
• 0.5 small red onion
• 2 cloves garlic
• 2 tbsp extra virgin olive oil
• 0.5 tsp smoked paprika
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• 0.25 tsp black pepper
• 0.5 whole lemon lemon zest
• 0.5 whole lemon lemon juice
• 0.25 cup fresh parsley
• 2 tbsp fresh mint

Instructions

1. Rinse quinoa thoroughly under cold water. In a small saucepan, combine 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. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, combine red bell pepper, zucchini, cherry tomatoes, red onion, and minced garlic. Drizzle with 1 tablespoon of olive oil, smoked paprika, cumin, coriander, and black pepper. Toss well to coat evenly.
3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
4. While vegetables roast, pat cod fillets dry with a paper towel. In a small bowl, combine the remaining 1 tablespoon of olive oil, lemon zest, and a pinch of black pepper. Brush this mixture evenly over both sides of the cod fillets.
5. After the vegetables have roasted for 15 minutes, create two spaces on the baking sheet and place the seasoned cod fillets amongst the vegetables. Return to the oven and roast for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork and vegetables are tender-crisp.
6. While the cod and vegetables are finishing, prepare the dressing. In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, chopped fresh parsley, chopped fresh mint (if using), and a pinch of black pepper.
7. Divide the fluffy quinoa between two plates. Top each with a generous serving of the roasted vegetables and one cod fillet. Drizzle generously with the fresh lemon-herb dressing. Serve immediately.

Nutrition (per serving)