Zesty Cod and Quinoa Power Bowl
This high-protein power bowl features succulent cod fillets served over fluffy quinoa, complemented by fresh vegetables and a zingy lime dressing for a healthy, delicious meal.
10 min
Prep
15 min
Cook
4
Serves
480
Calories
Macros · per serving
36g protein
40g carbs
20g fat
Ingredients
For 4 servings
- 600 g cod fillets
- 180 g quinoa
- 1 red bell pepper
- 1 cucumber
- 1 avocado
- 1 lime
- 2 tbsp olive oil
- salt — to taste
- black pepper — to taste
- 1 tsp cumin powder
- 360 ml water
Instructions
- 1
Rinse the quinoa under cold water. In a pot, combine quinoa with 360 ml water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes until fluffy.
- 2
While quinoa cooks, season cod fillets with salt, black pepper, and cumin powder.
- 3
Heat 1 tbsp olive oil in a pan over medium heat. Cook cod fillets for 3-4 minutes on each side until opaque and cooked through. Remove from heat and let rest.
- 4
Dice the red bell pepper and cucumber. Slice the avocado.
- 5
Squeeze lime juice into a small bowl, add 1 tbsp olive oil, and season with salt and black pepper. Whisk to prepare the dressing.
- 6
Fluff the cooked quinoa with a fork and divide into four bowls. Top with sliced cod, diced vegetables, and avocado slices.
- 7
Drizzle the lime dressing over each bowl and serve immediately.
Cook it this week.
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