Lemon Herb Roasted Cod with Mediterranean Quinoa

Ingredients

• 2.5 pounds cod fillets, skin-on, cut into 5 portions
• 2 cups quinoa, rinsed
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 cup kalamata olives, pitted and sliced
• 1 can chickpeas, drained and rinsed

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a small bowl, mix together 2 tablespoons of olive oil, lemon juice, garlic, and dried oregano. Season the cod fillets with salt and pepper, then brush the top of each fillet with the lemon-herb mixture.