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Grilled Cod with Quinoa & Grapefruit Avocado Salad Recipe

Name: Grilled Cod with Quinoa & Grapefruit Avocado Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 cod fillets (6 ounces each); 1 cup quinoa; 2 cups water; 2 grapefruits; 2 avocados; 1 small bunch cilantro; 1 small bunch green onions; 1 red bell pepper; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon coriander, ground; 1/4 teaspoon cumin, ground; 2 tablespoons olive oil; 1/4 teaspoon salt; 1 tablespoon lemon juice

Stashcook

This is a yummy fish dish with a fresh salad and healthy quinoa. We cook the cod until it's flaky. The salad has grapefruit, avocado, and herbs. It's a good meal for dinner and makes you feel happy and healthy.

Ingredients

4 cod fillets (6 ounces each)

1 cup quinoa

2 cups water

2 grapefruits

2 avocados

1 small bunch cilantro

1 small bunch green onions

1 red bell pepper

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon coriander, ground

1/4 teaspoon cumin, ground

2 tablespoons olive oil

1/4 teaspoon salt

1 tablespoon lemon juice

Method

Rinse 1 cup quinoa under cold water and drain. In a medium pot, bring 2 cups of water to a boil. Add quinoa, cover, and reduce heat to low. Cook for 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.

While quinoa is cooking, wash and dry the fresh produce. Peel grapefruits and cut into segments, removing all the white pith. Cut each segment into bite-sized pieces.

Trim and deseed the red bell pepper, then slice into thin strips. Thinly slice green onions and chop cilantro leaves.

In a large bowl, combine grapefruit segments, red bell pepper strips, green onions, and cilantro. Drizzle with lemon juice and a tablespoon of olive oil. Season with salt and black pepper to taste.

Halve and pit the avocados. Scoop out the flesh and cut into small cubes. Gently fold the avocado into the salad just before serving to prevent browning.

Preheat a grill pan over medium-high heat. Pat cod fillets dry with paper towels and season with cumin, coriander, cayenne pepper, and salt.

Brush the grill pan with the remaining tablespoon of olive oil. Place cod fillets on the grill pan and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.

To serve, divide the quinoa among plates, top with a grilled cod fillet, and spoon the grapefruit avocado salad alongside. Enjoy your colorful and healthy meal!

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