Seared Cod with Roasted Veggie Quinoa Medley

Ingredients

• 4 cod fillets, 4-6 oz each
• 1 cup quinoa, dry
• 2 cups broccoli florets, fresh or frozen
• 2 bell peppers, diced
• 1 zucchini, diced
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, bell peppers, and zucchini with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-22 minutes, until tender and lightly browned.

2. 2

   In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for 15-18 minutes, until quinoa is tender and liquid is absorbed.