Ginger-Garlic Seared Cod with Quinoa and Roasted Broccoli

Ingredients

• 1 1/2 lbs cod fillets, about 4 (6-oz) fillets
• 1 cup quinoa, dry
• 4 cups broccoli florets, fresh or frozen
• 3 cloves garlic, minced
• 1 tbsp ginger, grated or finely minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Spread the broccoli florets on a baking sheet, drizzle with 1 tsp olive oil and season with a pinch of salt and pepper. Roast for 18-22 minutes, tossing halfway, until tender and lightly browned.

2. 2

   Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, cover, reduce heat to low and simmer for 15-18 minutes, until quinoa is tender and water is absorbed. Fluff with a fork.