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Red Pepper-Glazed Alaska Cod Quinoa Bowl

Red Pepper-Glazed Alaska Cod Quinoa Bowl

Quinoa is perfect paired with any white fish, especially our wild Alaska cod. Packed full of superfoods, this dish is a hearty, healthy, and delicious meal the whole family will love. 

Red Pepper Glazed Alaska Cod Quinoa Bowl

Servings: 4           Prep Time: 30 minutes        Cook Time: 20 minutes


For the grains:

    • 2 cups cooked red (or tri-color) quinoa
    • 2 cups cooked red (or green) lentils Salt and pepper, to taste
    • 2 Tbsp extra virgin olive oil

For the vegetable:

    • 4 cups (about 20 oz) Brussels sprouts, halved
    • 1 Tbsp extra virgin olive oil Salt and pepper, to taste

For the cod:


  1. Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil.

  2. Preheat oven to 425°. In a mixing bowl, toss the cut Brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast 8-10 minutes, until golden brown and edges are slightly charred.

  3. Reduce oven temp to 400°F. Season Alaska cod with salt and pepper; place on a spray-coated or foil-lined baking sheet. Spread 1 Tbsp of balsamic dressing over the top of each fillet and bake for 5-6 minutes until it is a light golden- brown color and the sauce thickens. Remove and keep warm.

  4. For each serving: Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle with 1 Tbsp dressing. Toss 1 cup quinoa mixture in a bowl with 1/2 Tbsp of dressing; place over the greens. Toss one-fourth of the brussels sprouts with some pomegranate seeds and place over the quinoa mixture. Add cod fillet to the bowl; drizzle with 1/4 cup dressing over all.

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