Spiced Cod With Broccoli-Quinoa Pilaf

cod-broccoli-quinoa-pilaf
Photo by Sang An
Spiced Cod With Broccoli-Quinoa Pilaf 3.6 250 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 464 calories
    • 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

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.

Ingredients

  1. Check 3 teaspoons olive oil
  2. Check ½ small onion, chopped
  3. Check kosher salt and black pepper
  4. Check 1 cup quinoa, rinsed well
  5. Check 2 cups chopped broccoli
  6. Check ¼ cup raisins
  7. Check ½ cup roasted almonds, coarsely chopped
  8. Check 2 scallions, sliced
  9. Check 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
  10. Check ½ teaspoon paprika
  11. Check

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.

 

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