Spiced Cod With Broccoli-Quinoa Pilaf

By ClaudiaJan

Ingredients

• Ingredients
• 3 teaspoons olive oil
• 1/2 small onion, chopped
• kosher salt and black pepper
• 1 cup quinoa, rinsed well
• 2 cups chopped broccoli
• 1/4 cup raisins
• 1/2 cup roasted almonds, coarsely chopped
• 2 scallions, sliced
• 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
• 1/2 teaspoon paprika

Details

Servings 4

Preparation

Step 1

Directions

1. 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.

2. 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.

3. 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.

Tip

Steaming the broccoli along with the quinoa means one less pot to clean. This technique works with lots of vegetables, including peas, green beans, and carrots.

Nutritional Information

Calories 464; Fat 16g; Sat Fat 2g; Cholesterol 65mg; Sodium 833mg; Protein 37g; Carbohydrate 44g; Sugar 7g; Fiber 6g; Iron 6mg; Calcium 109mg