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An easy, healthy Mediterranean style steamed cod, quinoa and tasty stir fried vegetables dinner ready to serve in 30 minutes or less. Perfect!
This is SO pretty, and healthy to boot! Because of a shellfish allergy (and an aversion to all things seafood), I feel like I’m the best wife in the world for making this for The Husband. Difficult to do when you can’t/won’t test for proper seasoning, but I think it came out great!
The husband really enjoyed this one – and wanted to know when I’d be making it again (Spoiler: I’ve made this 4 times already). He recommends using more red pepper flakes, but I thought the spice level was appropriate for everyone (feel free to add more or less to your taste!)
Want more easy/quick Weeknight Meals? Of course you do!
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- Summery Tuscan Chicken Orzo
-
- Skillet Lasagna
-
- Smoked Sausage & Cheesy Rice Skillet
-
- Flat Roasted Chicken with Tiny Potatoes
Mediterranean Cod with Quinoa and Vegetables
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
An easy, healthy Mediterranean style steamed cod, quinoa and tasty stir fried vegetables dinner ready to serve in 30 minutes or less. Perfect!
Servings: 2
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 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 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
Source: Adapted from GreenChef
Cindy Gordon
This looks very good. We love quinoa! Can't wait to try it!
Molly Kumar
That plate looks gorgeous and who wouldnt want that for a meal less than 30 mins. Yum n Healthy !
Tracy Koslicki
Wow that plate is simply beautiful! The colors are amazing and looks like it took hours, not just 30 mins! Gorgeous.
Ange @ Little Kitchen Blue
This looks so fresh and healthy, I’ve only just discovered quinoa. This is a terrific feel good for NY recipe! Thanks for sharing
http://www.dentistasalcaladehenares.com
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Mark, CompassandFork
That’s a great looking combination of ingredients. And healthy. Nice job.
Teresa
Looks like a really easy and tasty dinner idea, on my to do list!
Boastful Food
Beautiful dish! Cod is really an underrated fish. Nicely done!
Gin
Ok, your husband is a heat hero. 1/4 tsp red pepper flakes seems like plenty. 😀 Looks delicious!
Kylee
He kind of is, lol. He loves HEAT!!
cheri
Hi Kylee, your site looks amazing, love the heading. Also love this dish! always looking for a great way to prepare fish.
Kylee
Thanks, Cheri – I recently changed it up and redesigned! Thanks for coming by xx