Food Recipes Spiced Cod With Broccoli-Quinoa Pilaf 3.6 (251) 13 Reviews This quinoa and fish recipe pairs healthy ingredients with a kick of spice. By Vanessa Seder Vanessa Seder Vanessa Seder is a cookbook author, recipe developer, food stylist, and culinary instructor with nearly two decades of experience in the culinary industry. Vanessa is the author of two award-winning cookbooks, Secret Sauces (Kyle Books, 2017), a modern sauce cookbook, and Eat Cool (Rizzoli Books, 2021), a guidebook and collection of recipes for eating and cooking in hot weather. Eat Cool received the Readable Feast's 2021 Excellence in Aesthetic Achievement Award. Vanessa is a graduate of the Institute of Culinary Education Culinary Arts Program in New York City (2004) and completed her externship at the Good Housekeeping Test Kitchen. Real Simple's Editorial Guidelines Updated on February 13, 2017 Rate PRINT Share Close Photo: Sang An Hands On Time: 25 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Quinoa is a superstar “grain” (technically, it’s a seed) that provides as much protein as meat but without fat or cholesterol. Here, it’s dressed with raisins, steamed broccoli, and chopped almonds. The side dish shines next to some freshly seasoned cod. Ingredients 3 teaspoons olive oil ½ small onion, chopped kosher salt and black pepper 1 cup quinoa, rinsed well 2 cups chopped broccoli ¼ cup raisins ½ cup roasted almonds, coarsely chopped 2 scallions, sliced 4 6-ounce pieces skinless cod, halibut, or striped bass fillet ½ teaspoon paprika Directions Heat 1 teaspoon of the oil in a medium saucepan over medium-high heat. Add the onion and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally until softened and starting to brown, 3 to 4 minutes. Add the quinoa and 1½ cups water to the saucepan and bring to a boil; reduce heat to low, cover, and simmer gently until almost all the water has evaporated, 10 to 12 minutes. Fold the broccoli and raisins into the quinoa, cover, and cook until the quinoa and broccoli are tender, 8 to 10 minutes more. Remove from heat and fold in the almonds, scallions, ½ teaspoon salt, and ¼ teaspoon pepper. Meanwhile, heat the remaining 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Season the cod with the paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side. Serve with the pilaf. Rate It Print Nutrition Facts (per serving) 464 Calories 16g Fat 44g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 464 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 10% Cholesterol 65mg 22% Sodium 833mg 36% Total Carbohydrate 44g 16% Total Sugars 7g Protein 37g 74% Calcium 109mg 8% Iron 6mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.