Red Pepper-Glazed Alaska Cod Quinoa Bowl

Quinoa is naturally gluten free and is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. It 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

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Servings

Prep Time

30 minutes

Cook Time

20 minutes

Quinoa is naturally gluten free and is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. It is a perfect pairing with any white fish, especially our wild Alaska cod.

Author:

Recipe courtesy of Alaska Seafood Marketing Institute

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Ingredients

For the grains:

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

For the vegetable:

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

For the cod:

4 (4-5 oz ea) Popsie’s wild Alaska cod portions
Salt and pepper, to taste
8-12 c mixed greens
Your favorite balsamic-honey dressing

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Directions

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.
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.
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.
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.