Mediterranean Cod with Quinoa and Vegetables
Ingredients
- 12 oz cod fillets
- 1/2 cup quinoa (I used rainbow)
- olive oil
- 6 oz green beans trimmed
- 1 cups ¼cherry tomatoes halved
- 1 lemon
- 1/3 cup artichoke hearts
- 1/2 medium red onion
- 2-3 cloves garlic peeled, minced
- 1.4 tsp crushed red pepper flakes
- 2-3 leaves sprigs marjoram roughly chopped
- 2 Tbs olive tapenade
Directions
-
Stir the quinoa, and 1 cup of water together in a pot. Bring to boil, then reduce heat, cover and simmer for about 15 mins. Remove from heat, season, and set aside.
-
Meanwhile, heat olive oil in a large pan with a lid over medium-high heat. Add green beans to the hot pan and stir fry 2 minutes.
-
Add tomatoes and stir fry 2 minutes.
-
Add artichoke hearts, onion, garlic, and red pepper flakes and stir fry 1 minute.
-
Squeeze juice of a half lemon over veggies, and season.
-
Add ½ cup water and stir.
-
Season both sides of fish, and rest on top of veggies in the pan.
-
Cover and reduce heat to medium. Cook 8 minutes, or until fish is cooked through and flakes easily.
-
Transfer fish to a plate, and keep warm.
-
Stir marjoram into veggies. Cook 1-2 minutes.
-
Make a bed of quinoa on each plate.
-
Pile vegetables on top of quinoa, and fish on top of veggies.
-
Spoon olive tapenade over top.
-
Garnish with lemon wedges (if you want!), and serve