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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.
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Rinse the quinoa and cook according to package instructions. Fluff with a fork and set aside to cool.
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.
In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, red onion, parsley, and mint.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
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.
Serve immediately, or chill in the fridge for later.
Yes, you can use any mild-flavored white fish such as halibut or tilapia.
Yes, you can make the salad ahead of time and store it in the fridge for up to 2 days.
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!
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