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:
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Preheat your oven to 400°F. Line a baking sheet with parchment paper.
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Rinse the quinoa and cook according to package instructions. Fluff with a fork and set aside to cool.
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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.
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In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, red onion, parsley, and mint.
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In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
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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.
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Serve immediately, or chill in the fridge for later.
FAQs:
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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.
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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!
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