Honey-Pom Red Pepper Alaska Cod Quinoa & Lentil Bowl
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients
For the sauce:
- Prepared or bottled balsamic/honey dressing
- Pomegranate seeds
For the grains:
- 2 cups cooked red (or tri-color) quinoa
- 2 cups cooked red (or green) lentils
- Salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
For the veggies:
- 4 cups (about 20 ounces) brussels sprouts, halved
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
For the fish:
- 4 (4-5 ounces each) wild Alaska cod fillets
For the greens:
- 8-12 cups mixed greens
Preparation
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Step 1 Prepare the quinoa and lentils
Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil.
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Step 2 Prepare veggies
Preheat oven to 425°F. In a mixing bowl, toss the cut brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast 8-10 minutes until golden brown and edges are slightly charred.
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Step 3 Cook fish
Reduce oven temp to 400°F. Season Alaska cod with salt and pepper; place on a spray-coated or foil-lined baking sheet. Spread 1 tablespoon of balsamic dressing over the top of each fillet and bake for 5-6 minutes until it is a light golden-brown color and the sauce thickens. Remove and keep warm.
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Step 4 For each serving
Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle with 1 tablespoon dressing. Toss 1 cup quinoa mixture in a bowl with 1/2 tablespoon of dressing; place over the greens. Toss one-fourth of the brussels sprouts with some pomegranate seeds and place them over the quinoa mixture. Add a cod fillet to the bowl; drizzle with 1/4 cup dressing. Garnish with cilantro and a lemon wedge, if desired.
