Pacific Cod and Quinoa Salad: A Healthy and Filling Lunch

Pacific Cod and Quinoa Salad Recipe

Are you looking for a healthy and filling lunch option? Look no further than this Pacific Cod and Quinoa Salad recipe! This dish is packed with protein, fiber, and flavor, making it a satisfying meal that will keep you fueled for hours.

Ingredients:

• 1 lb. Pacific cod fillets
• 1 cup quinoa
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 red onion, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup extra-virgin olive oil
• 2 tbsp. lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.

2. Rinse the quinoa and cook according to package instructions. Fluff with a fork and set aside to cool.

3. While the quinoa is cooking, season the cod fillets with salt and pepper. Place them on the prepared baking sheet and bake for 10-12 minutes, or until cooked through.

4. In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, red onion, parsley, and mint.

5. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

6. Flake the cooked cod fillets with a fork and add them to the bowl with the quinoa and vegetables. Pour the dressing over the top and toss to combine.

7. Serve immediately, or chill in the fridge for later.

FAQs:

1. Can I use a different type of fish for this recipe?

Yes, you can use any mild-flavored white fish such as halibut or tilapia.

2. Can I make this salad ahead of time?

Yes, you can make the salad ahead of time and store it in the fridge for up to 2 days.

Conclusion:

This Pacific Cod and Quinoa Salad recipe is a healthy and delicious lunch option that is easy to make and packed with nutrients. Whether you're looking for a quick and satisfying meal on a busy day or a healthy option for meal prep, this recipe is sure to become a favorite. Try it out and enjoy the tasty combination of flavors!