July 11, 2024
Baked Cod & Veggies with Quinoa
Ingredients
- 1/2 cup Quinoa (dry)
- 145g Roasted Red Peppers
- 1/2 cup Canned Coconut Milk
- 1/4 cup Water
- Sea Salt & Black Pepper (to taste)
- 2 Cod Fillets
- 1 Zucchini (medium, sliced into strips)
- 1 Yellow Bell Pepper (medium, sliced)
- 2 cups Asparagus (trimmed, chopped)
- 2 tbsps Parsley (chopped)
Directions
- Preheat the oven to 205 degrees celsius.
- Cook the quinoa according to package directions. Once cooked, fluff with a fork and let it cool.
- Blend the roasted red pepper, coconut milk, and water, using a blender or immersion blender, until smooth. Season with salt and pepper.
- Season both sides of the cod with salt and pepper.
- Place the zucchini, bell pepper, and asparagus into a deep baking dish. Add the red pepper sauce and stir. Place the cod on top and bake in the oven for 15 to 18 minutes or until the fish is cooked through and the vegetables are tender.
- Divide the quinoa, cod, and veggies evenly between plates. Top with parsley and enjoy!
Nutrition Information - 1 serving
Cal: 356
Fat: 10g
Carbs: 30g
Sugars: 5g
Fibre: 5g
Protein: 35g
Salt: 243mg
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