Herb-Crusted Mediterranean Cod with Roasted Vegetable Quinoa

Ingredients

• 2.5 pounds cod fillets, skinless, boneless
• 2 cups quinoa, dry
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup breadcrumbs, panko
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the quinoa and 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is tender.