Pan-fried cod with quinoa, spinach and chickpeas

Pan-fried cod with quinoa, spinach and chickpeas

In keeping with my resolve to eat whole, unprocessed, healthy food as often as possible, I whipped up this quick little dish for dinner last night. It’s super easy to make, and other than the fish, a well-stocked kitchen should have these ingredients on hand. It’s a healthy, high protein meal, but is also very flavourful and filling. With the addition of 1 1/2 tablespoons of ground ginger and 1 1/2 teaspoons of red curry powder mixed in with the onion, you can easily turn this meal into a curry. I’m not a huge curry fan, so I kept it plain and simple, and added a huge squeeze of fresh lime to give it some added zing.

Ingredients:

2 cod fillets, boneless and skinless
1 medium red onion, finely chopped
1 carton chopped tomatoes, undrained
1 can chickpeas, rinsed and drained
1/2 cup uncooked quinoa, rinsed
1 1/4 cup vegetable broth
200g organic young spinach, washed
1 teaspoon of vegetable bouillon
2 spring onions, sliced thin
1 clove garlic, minced

Method:

In a medium saucepan, bring the broth to a boil. Add the quinoa. Cover the pan, lower the heat, and simmer for 12-15 minutes – or until the quinoa grains open.

In a large saucepan, add about 1/4 cup of water. Add the onion and bouillon powder. Stir to combine. Cover and cook the onion for about 4-5 minutes, until the onion softens. Add the chickpeas and tomatoes. Bring to a boil, then cover the pan and lower the heat and simmer for 10 minutes.

Mostly drain the quinoa, reserving a small amount of the cooking water. Add the quinoa and reserved water to the chickpea mix. Stir in the spinach leaves. Cover the pan and leave on low heat until the spinach wilts – about 2 minutes.

In a skillet, heat a little olive oil. Add the garlic and fry for 10 seconds. Add the cod fillets. Squirt the juice of 1/4 lime over the fillets and season with sea salt. Toss the spring onions on top of the fish. Leave the fish to cook undisturbed for 5-7 minutes. Gently flip the fish over to cook the other side. Squirt 1/4 lime on the top of the fish and season again with some sea salt. Cook a further 2 minutes or until the fish is cooked through but not dry.

In a shallow bowl, place a couple of large serving spoonfuls of the chickpea mix. Place a fish fillet on top. Serve with 1/4 lime.

Serves 2.

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