Pan-Seared Cod with Lemon Herb Quinoa Pilaf

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Cod fillets, cut into 6 portions
• 1 1/2 cups (dry) Quinoa
• 3 cups Vegetable broth
• 1 each Zucchini, diced
• 1 each Yellow squash, diced
• 4 cloves Garlic
• 3 tbsp Butter
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Fresh chives, chopped
• 1 each Lemon, zested and juiced
• 1 tbsp Capers

Instructions

1. Rinse the quinoa and combine with the vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
2. Heat 1 tablespoon butter and the olive oil in a large skillet over medium heat.
3. Sauté the zucchini and yellow squash until tender, 5 minutes. Add the garlic and cook 1 minute.
4. Season the cod with salt and pepper and pan-sear in the same skillet 4-5 minutes per side, until it reaches 145°F internally and flakes easily.
5. Fluff the quinoa and stir in the sautéed vegetables, herbs, lemon zest, and remaining butter.
6. Serve the cod over the quinoa pilaf, drizzled with the lemon juice and capers.