Cod Fish is another good source of protein and with the added Walnuts in this recipe, you'll make sure you're getting sufficient essential fatty acids as well.
Cod Ingredients
- 2 cup mandarin oranges, drained
- 10 oz cod atlantic
- ¼ tsp table salt
- ¼ tsp, ground pepper
- ½ tsp garlic powder
- 1 large (7-1/4" to 8-/1/2" long) carrots
- 1 tbsp olive oil
- 2 tbsp white vinegar
- 2 tbsp walnuts, chopped
quinoa Ingredients
- 4 tsp soy sauce
- 2 tbsp extra virgin olive oil
- 2½ cup quinoa
- 2 tbsp onion flakes
- 3 cup water
- 1 tsp table salt
- 1 cup snow peas
- ⅓ cup rice wine vinegar
- ⅓ cup mushrooms, sliced
- 6 tbsp shrimp
Directions
Prep:
Cook:
Total:
- Peel the mandarin oranges and then cut each slice in half to form small pieces and set aside. Next, sprinkle the cod with salt and pepper and then gently rub the garlic in.
- Coat a large non-stick pan with half of the olive oil and then place the fillets in to cook over medium heat, flipping after 2-3 minutes on the first side.
- Continue to cook until the fish has a white color and flakes easily with a fork. Place each fillet on a plate and place in a pre-heated oven on low heat to keep warm.
- Next, add the remaining olive oil to the pan and once heated, add in the sliced carrot, red pepper, and green onions, cooking for 1-2 minutes or until slightly tender. To this add the vinegar and oranges that were set aside and continue to cook for one minute to allow flavors to blend.
- Spoon the vegetables over top of the fish now removed from the oven and then sprinkle with chopped walnuts.
- Heat the olive oil over medium heat in a large pot and once bubbling, add quinoa and continue to cook for about 8 minutes. Add the garlic and onion flakes and cook for one more minute and then add the 3 cups of water and bring to a boil.
- Cover and turn heat to medium and let simmer for 15 minutes or until water is absorbed. Once 15 minutes are up, remove from the heat and let stand for another 5 minutes, covered.
- Add in the snow peas, mushrooms, and shrimp and then continue to let stand, covered, for another five minutes. Finally, drizzle over the soy sauce and then serve alongside the fish from above.