Seared Cod & Spring Quinoa Bowl with Lemon-Herb Dressing
Servings: 4
A fresh pescatarian grain bowl with seared cod, quinoa, asparagus, snap peas, peas, radishes, feta, herbs, and charred lemon.
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Ingredients
- 4 cod fillets about 5–6 ounces each
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil plus more as needed
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 cup snap peas or snow peas
- 1/2 cup fresh or frozen peas
- 4 radishes thinly sliced
- 1/3 cup crumbled feta
- 1 lemon sliced into rounds
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- Sea salt to taste
- Black pepper to taste
Lemon-Herb Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove grated
- 1 teaspoon honey or maple syrup
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Cook quinoa with vegetable broth or water for about 15 minutes, then rest and fluff with a fork.
- Whisk together the lemon-herb dressing ingredients.
- Blanch asparagus, snap peas, and peas until bright and crisp-tender.
- Char lemon slices in a skillet for 1–2 minutes per side.
- Pat cod dry and season with salt and pepper.
- Sear cod in olive oil for 3–4 minutes on the first side.
- Flip and cook another 2–4 minutes, until opaque and flaky.
- Toss quinoa with a little dressing.
- Assemble bowls with quinoa, vegetables, radishes, feta, and cod.
- Finish with more dressing, herbs, black pepper, and charred lemon.
Notes
Feel free to use cod, halibut, salmon, or trout. For a dairy-free version, you can omit the feta or replace it with avocado.