Spiced Cod With Broccoli-Quinoa Pilaf

I love this recipe and this kind of pilaf. I make mine with wheat bulgur. I fry some onions and add golden raisins to it. Wonderful ! I also have cod about twice a week fried in coconut oil. Cod is so versatile and takes on other flavors well. If one makes sure the fish is good then I see nothing wrong with this recipe at all.

I only used the quinoa recipe and it was Very tasteful! My family really enjoyed it. I'll make it again for sure.

I had very low expectations for the pilaf: I found out just before making the recipe that I only had 1/4 cup quinoa and no almonds. Yet, it tasted wonderful! The cod was ok. Not particularly flavorful, but it may have been my fault: I only used 1/4 teaspoon paprika because I was afraid it would be too spicy.

I used steamed from frozen broccoli, and it worked but was a little soggy by the time the quinoa was cooked. I will pre-thaw it instead of steaming it. And, I think I will use less onion. But, we definitely enjoyed it!

Here are 3 words I never thought I'd say...I like quinoa! Because of this recipe I've discovered a new food. Excellent "pilaf" recipe and so very easy. The cod was just ok. Next time I'll use Spanish paprika to add some interest. I'll be making the quinoa for Passover as it's not a grain but rather a seed...and it will go very well with the Silver Palate "Chicken Marbella". Re supermarket fish, the only supermarkets I'll buy fish at are Whole Foods and Wegmans. Other than that...it's the local excellent fish market. You do have to be careful where you buy your fish, although even the best of them can have a bad one once in a while.

The pilaf was good. I made the recipe with cod - and wasn't a big fan. My husband and I both like cod - but the flavor was strange with the side. I'll make the pilaf again with a different fish/meat.

I made this dish on Monday night with U.S. caught Mahi Mahi and it was fabulous. This was also my first time making quinoa and it will definitely not be my last...so moist and tasty. DO NOT overcook the fish or it will be a dried out mess. @TMSavH - please reconsider using Chilean Sea Bass in the future...it is severely overfished and according to the Monterey Bay Aquarium SeafoodWatch: "Most Chilean seabass in the U.S. market come from boats that are fishing illegally and using unmodified bottom longlines. This unmodified fishing gear hooks and drowns thousands of seabirds each year, most notably endangered albatross." I encourage everyone who loves seafood to go to the Monterey Bay Aquarium website and download a Seafood Watch Pocket Guide for your region so you can make informed choices about the seafood you purchase. Bon appetit, y'all!

I substituted tilapia for cod whenI did this recipe a few weeks ago and it was still just as good. Couldn't get my hands on cod at the time. The side dish lasts for at least a week in the fridge, too, and I took it with a salad for lunch for the next week.

How can the recipe taste like it's been drenched in butter when the recipe doesn't even call for butter. Sounds like you didn't follow the recipe properly. I can't wait to try this.

My father was a fisherman for many years in the Atlantic Ocean. The comments indicating that the fish was inedible tends to make me think that fish was not fresh. I can not eat supermarket fish because it is really just terrible. Perhaps try it again from a reputable fish market....or if you are lucky to live by the ocean, catch it yourself!