Seared Cod with Roasted Broccoli and Quinoa Pilaf

Ingredients

• 4 6 oz cod fillets, wild-caught
• 4 cups broccoli florets, fresh or frozen
• 1 cup quinoa, dry, rinsed
• 2 cups chicken broth, low-sodium
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp lemon juice, fresh
• 2 tsp olive oil, for cooking
• to taste salt and pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss broccoli florets with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-22 minutes, until tender and lightly charred.

2. 2

   In a medium saucepan, combine quinoa and chicken 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.