Spiced Cod With Broccoli-Quinoa Pilaf

Spiced Cod With Broccoli-Quinoa Pilaf
Sang An
Serves 4
preparation
25
minutes
cooking
30
minutes
other
0
minutes

Ingredients

3
teaspoons
olive oil
1/2
small onion, chopped
kosher salt and black pepper
1
cup
quinoa, rinsed well
2
cups
chopped broccoli
1/4
cup
raisins
1/2
cup
roasted almonds, coarsely chopped
2
scallions, sliced
4
6-ounce
pieces skinless cod, halibut, or striped bass fillet
1/2
teaspoon
paprika

Directions

  1. Heat 1 teaspoon of the oil in a medium saucepan over medium-high heat. Add the onion and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until softened and starting to brown, 3 to 4 minutes.
  2. Add the quinoa and 1½ cups water to the saucepan and bring to a boil; reduce heat to low, cover, and simmer gently until almost all the water has evaporated, 10 to 12 minutes. Fold the broccoli and raisins into the quinoa, cover, and cook until the quinoa and broccoli are tender, 8 to 10 minutes more. Remove from heat and fold in the almonds, scallions, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Meanwhile, heat the remaining 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Season the cod with the paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side. Serve with the pilaf.

 

Vanessa Seder
January 2011

Nutritional Information

  • Per Serving
  • Calories 464
  • Fat 16 g
  • Sat Fat 2 g
  • Cholesterol 65 mg
  • Sodium 833 mg
  • Protein 37 g
  • Carbohydrate 44 g
  • Sugar 7 g
  • Fiber 6 g
  • Iron 6 mg
  • Calcium 109 mg
What does this mean? See Nutrition 101.