Rating: 3.5 stars
251 Ratings
  • 5 star values: 61
  • 4 star values: 77
  • 3 star values: 72
  • 2 star values: 27
  • 1 star values: 14


Credit: Sang An

Recipe Summary

25 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

464 calories; fat 16g; saturated fat 2g; cholesterol 65mg; sodium 833mg; protein 37g; carbohydrates 44g; sugars 7g; fiber 6g; iron 6mg; calcium 109mg.