Mediterranean Baked Cod with Herb Quinoa and Roasted Vegetables

Ingredients

• 1 1/2 lbs cod fillets, wild-caught
• 1 1/2 cups quinoa, uncooked
• 2 cups cherry tomatoes, halved
• 2 medium zucchini, diced
• 1 medium red onion, diced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

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

2. 2

   In a medium saucepan, combine quinoa and 3 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is fluffy. Fluff with a fork and stir in the parsley and basil.