Serves 1

Baked cod & quinoa with veggies

Ingredients:

28g Quinoa (dry)
49g Roasted Red Peppers
40ml Canned Coconut Milk
20ml Water
Sea Salt & Black Pepper (to taste)
2/3 Cod Fillet
1/3 Zucchini (medium, sliced into strips)
1/3 Yellow Bell Pepper (medium, sliced)
89g Asparagus (trimmed, chopped)
3g Parsley (chopped)

Instructions:

1. Preheat the oven to 400℉ (205℃).

2. Cook the quinoa according to package directions. Once cooked, fluff with a fork and let it cool.

3. Blend the roasted red pepper, coconut milk, and water, using a blender or immersion blender, until smooth. Season with salt and pepper.

4. Season both sides of the cod with salt and pepper.

5. Place the zucchini, bell pepper, and asparagus into a deep baking dish. Add the red pepper sauce and stir. Place the cod on top and bake in the oven for 15 to 18 minutes or until the fish is cooked through and the vegetables are tender.

6. Divide the quinoa, cod, and veggies evenly between plates. Top with parsley and enjoy!

Calories & macros: