The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Alaskan Cod with Veggies and Quinoa
Per Serving
4-5 oz Alaskan (wild caught) cod
125 g beans and broccoli
1/4 c quinoa (w/ 1T nutritional yeast and 1/4 t salt)
3 T lemon seasoning juice (lemon juice, nutritional yeast, parsley, salt, pepper and whole grain mustard)
Equipment needed: pan, or pot with a lid, sheet pan.
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Preheat oven to 400 degrees.
When your oven has come to temperature, place the veggies on the sheet pan and put into the oven. Set a timer for 10 minutes.
In a pan, place the quinoa and water labeled on the lid. Start cooking on a low-medium heat. I cooked on 4.
Cover with a lid and continue to cook on a low-medium heat.
Drizzle 1/2 of the seasoning sauce over the fish and broccoli. Leave some remaining to drizzle over the finished dish.
After the first 10 minute timer goes off, add the fish to the sheet pan.
Set timer for another 10 minutes.
When the timer has about 5 minutes on it, the quinoa should be ready. Mix it around with a spatula to make sure all the grains are fluffy.
Plate up the quinoa.
When the timer goes off, pull the sheet pan out of the oven.
Place the veggies and fish on top of the quinoa.
Mix the remaining seasoning juice with the juice that is on the sheet pan, pour over top of the fish. From start to finish this dinner takes 20 minutes. Enjoy.
