Spiced Cod & Quinoa Bowl with Avocado Dressing
A hearty and high-protein cod and quinoa bowl, topped with a creamy avocado dressing, making a delicious and nutritious meal.
15 min
Prep
25 min
Cook
4
Serves
500
Calories
Macros · per serving
36g protein
40g carbs
20g fat
Ingredients
For 4 servings
- 800 g cod fillets
- 1 cup quinoa
- 2 cups water
- 1 avocado
- 2 tbsp lime juice
- 1 clove garlic
- 1/4 cup cilantro
- 2 tbsp olive oil
- salt — to taste
- pepper — to taste
- 1 tsp smoked paprika
- 1 tsp cumin
- 3 cups mixed salad greens
- 1 cup cherry tomatoes
- 1/2 red onion
Instructions
- 1
Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
- 2
While quinoa cooks, prepare the avocado dressing. In a blender, combine avocado, lime juice, garlic, cilantro, and 1 tablespoon olive oil. Blend until smooth, adding water if needed to reach desired consistency. Season with salt and pepper to taste.
- 3
Pat cod fillets dry with paper towels and season both sides with salt, pepper, smoked paprika, and cumin.
- 4
In a large skillet, heat remaining olive oil over medium-high heat. Add cod fillets and cook for 3-4 minutes per side or until fish is opaque and flakes easily with a fork.
- 5
Assemble the bowl by dividing quinoa among four bowls. Top with salad greens, cherry tomatoes, and sliced red onion.
- 6
Place a cod fillet on top of each bowl and drizzle with avocado dressing before serving.
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