Mediterranean Baked Cod with Lemon-Garlic Quinoa

Ingredients

• 4 6-oz cod fillets, wild-caught
• 1 cup quinoa, dry, rinsed
• 2 cups low-sodium vegetable broth
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 2 medium zucchini, diced
• 1 medium bell pepper, diced
• 1 cup cherry tomatoes, halved
• 4 lemon wedges, for serving

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 vegetable broth. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until quinoa is tender and liquid is absorbed.