Seared Chili-Lime Cod with Roasted Zucchini and Quinoa

Ingredients

• 4 cod fillets, 4 oz each
• 3 medium zucchini, cut into 1-inch chunks
• 1 cup quinoa, dry
• 2 tbsp olive oil, divided
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the zucchini chunks with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   While the zucchini is roasting, prepare the quinoa according to package instructions.