Spiced Cod With Broccoli-Quinoa Pilaf
Serves 4| Hands-On Time: | Total Time:
- 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.
- 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.
- 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.
- Per Serving
- Calories 464
- Fat 16g
- Sat Fat 2g
- Cholesterol 65mg
- Sodium 833mg
- Protein 37g
- Carbohydrate 44g
- Sugar 7g
- Fiber 6g
- Iron 6mg
- Calcium 109mg
What does this mean? See Nutrition 101 .
Steaming the broccoli along with the quinoa means one less pot to clean. This technique works with lots of vegetables, including peas, green beans, and carrots.