Mediterranean Baked Cod with Tomato Herb Salsa

Ingredients

• 2 1/2 pounds cod fillets, wild-caught
• 1 1/2 cups quinoa, dry
• 3 cups tomatoes, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1/2 cup kalamata olives, pitted and chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Rinse quinoa and cook according to package instructions.